Slow-Cooker Sweet Potato and Barley Risotto Recipe

Name: Slow-Cooker Sweet Potato and Barley Risotto Recipe
Ingredients: 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

www.bettycrocker.com

Every spoonful of creamy barley risotto is dotted with lovely sweet potatoes and edamame.

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Cooking tools:

Slow cooker
Chef's knife
Cutting board
Peeler
Grater
Measuring cup
Measuring spoon
Wooden spoon

Ingredients

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