Sweet Potato and Barley Risotto

Try this risotto recipe made with Progresso® chicken or vegetable broth

PillsburyRecipe by Pillsbury

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20 minutes

4 hours 50 minutes

6 servings (1 1/3 cups each)



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Nutrition Info

  • 1 Serving
  • 290
  • 3 1/2g
    (Saturated Fat 1g, Trans Fat 0g)
  • 0mg
  • 830mg
  • 54g
    (Dietary Fiber 10g, Sugars 8g)
  • 11g
  • Percent Daily Value*
  • 250%
  • 10%
  • 10%
  • 15%
  • Exchanges
  • 1/2
  • 3
  • 1
  • Carbohydrate Choices
  • 3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Tip

    Like oatmeal, barley is high in soluble fiber. It is believed to help lower your cholesterol.

  • This is a perfect dish to serve if you have a vegetarian in your family. It makes a healthy main dish (edamame provides the protein), and is an equally delicious side dish for beef, pork or chicken.

Ingredients

  • 1  teaspoon olive or vegetable oil
  • 1 1/2  cups chopped sweet onions (3 medium)
  • 3  medium cloves garlic, finely chopped
  • 12  oz dark-orange sweet potatoes (about 2 medium), peeled, finely chopped (about 3 1/2 cups)
  • 1 1/4  cups uncooked pearl barley
  • 1  teaspoon dried thyme leaves
  • 1/2  teaspoon salt
  • 1  carton (32 oz) Progresso® chicken broth (4 cups) or vegetable broth
  • 1  cup frozen shelled edamame (green) soybeans (from 12-oz bag), thawed
  • 2  tablespoons shredded Parmesan cheese

Directions

  1. 1In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent. Add garlic; cook, stirring frequently, until softened.
  2. 2Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix sweet potatoes, barley, thyme, salt and 3 cups of the broth. Add onion-garlic mixture.
  3. 3Cover; cook on Low heat setting 4 to 5 hours.
  4. 4In 2-cup microwavable measuring cup, microwave remaining 1 cup broth on High 2 to 3 minutes or until boiling. Stir thawed edamame and boiling broth into barley mixture in cooker. Increase heat setting to High; cover and cook 25 to 30 minutes longer or until edamame are tender. Serve in shallow bowls; sprinkle with cheese.
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