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