Sweet Potato Barley Risotto

Sweet Potato Barley Risotto
Sweet Potato Barley Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    tbsp olive oil

  • 21/4

    onions

  • 1

    tsp minced garlic

  • 1/2

    tsp dried rosemary

  • 11/2

    cups pearl barley

  • 3

    cups vegetable stock

  • 2

    sweet potatoes

Directions

1 Chop your onions finely. 2 Peel the sweet potato and chop into small pieces. I like to keep my chopped sweet potato in a bowl of water until I need it because I think it keeps it from changing color. 3 Heat a large skillet over medium heat with the oil in it. When the oil gets hot add the onions and cook until softened, stirring frequently. 4 Then add the garlic and rosemary and stir for about a minute. 5 Stir in the barley and stir until the barley is combined well. 6 Add the stock and bring to a boil. 7 Drain the sweet potatoes (if they were in water) and place into a large crockpot. 8 Pour the boiling stock mixture over top and stir well. 9 Cook on low for 8 hours until the barley and sweet potato are cooked through. If possible open the crockpot about halfway through and stir well. Read more: http://www.food.com/recipe/sweet-potato-barley-risotto-in-the-crock-pot-149708?oc=linkback

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