Sweet Potato Barley Risotto

By á-6416

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

Preparation

Step 1

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