Sweet Potato Barley Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Tbsp. Oil2 onions, finely chopped2 cloves garlic, minced1/2 tsp. dried rosemary1 1/2 C pearl barley, rinsed4 Cups vegetable broth2 sweet potatoes, peeled and cut into 1/4-inch cubes.Freshly grated Parmesan Cheese (optional)
1) In a skillet, heat oil over med. heat. Add onions and cook, stirring until softened. Add garlic and rosemary and cook, stirring, for 1 minute. Stir in barley until well coated with mixture. Add stock and bring to a boil.
2) Place sweet potatoes in slow cooker stoneware. Cover with barley mixture and stir to combine.
3) Cover and cook on Low for 8 hours or on High for 4 hours, until barley and sweet potato are tender. Stir in Pamesan, if using, and serve immediately.
4) you can purchase Vegan parmesan cheese to keep it Vegan or just don't use cheese!
Number of Servings: 8
Recipe submitted by SparkPeople user SHAYBRACKNEY.
2) Place sweet potatoes in slow cooker stoneware. Cover with barley mixture and stir to combine.
3) Cover and cook on Low for 8 hours or on High for 4 hours, until barley and sweet potato are tender. Stir in Pamesan, if using, and serve immediately.
4) you can purchase Vegan parmesan cheese to keep it Vegan or just don't use cheese!
Number of Servings: 8
Recipe submitted by SparkPeople user SHAYBRACKNEY.
Nutritional Info Amount Per Serving
- Calories: 234.7
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 501.4 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 8.9 g
- Protein: 5.6 g
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