This dish can be enjoyed if you’re a vegetarian or not, it’s Sweet Potato and Barley Risotto. It’s delicious!! You have sweet potato’s that are finely chopped, barley and seasonings that get mixed into a slow cooker…then in 4 to 5 hours it’s done. That’s enough of time to make your main meal of chicken or fish, then serve it with a salad…and your meal is complete! Thank you, Betty Crocker for making this delicious risotto for us all to enjoy.
Here is what you’ll need to make Sweet Potato Barley Risotto:
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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
This looks like the perfect side dish! I love sweet potatoes so much, and to have them in such a new and interesting way makes me super excited! Yumm! For the full instructions, head over to Betty Crocker now. Enjoy!
