Sweet Potato Barley Risotto

5 of 5 (1)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Sweet Potato Barley Risotto calories by ingredient
Report Inappropriate Recipe

Submitted by:


Crock-pot stew Crock-pot stew
Number of Servings: 8


    1 Tbsp. Oil
    2 onions, finely chopped
    2 cloves garlic, minced
    1/2 tsp. dried rosemary
    1 1/2 C pearl barley, rinsed
    4 Cups vegetable broth
    2 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.

Rate This Recipe

Member Ratings For This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.