Instant Pot Barley Risotto With Sweet Potato And Sausage Recipes
INSTANT POT® BARLEY RISOTTO WITH SWEET POTATO AND SAUSAGE
This recipe can be vegetarian by simply not including the sausage and using vegetable stock instead of beef stock. It's delicious either way!
Provided by peloquinswife
Categories 100+ Everyday Cooking Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add oil. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add sausage, barley, sweet potato, garlic, and rosemary; mix to combine. Pour in beef stock. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve.
Nutrition Facts : Calories 737.9 calories, Carbohydrate 83.8 g, Cholesterol 74.9 mg, Fat 33.8 g, Fiber 15.2 g, Protein 25.7 g, SaturatedFat 11.1 g, Sodium 1128.8 mg, Sugar 9.6 g
SLOW-COOKER SWEET POTATO AND BARLEY RISOTTO
Every spoonful of creamy barley risotto is dotted with lovely sweet potatoes and edamame.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h50m
Yield 6
Number Of Ingredients 10
Steps:
- In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent. Add garlic; cook, stirring frequently, until softened.
- Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix sweet potatoes, barley, thyme, salt and 3 cups of the broth. Add onion-garlic mixture.
- Cover; cook on Low heat setting 4 to 5 hours.
- In 2-cup microwavable measuring cup, microwave remaining 1 cup broth on High 2 to 3 minutes or until boiling. Stir thawed edamame and boiling broth into barley mixture in cooker. Increase heat setting to High; cover and cook 25 to 30 minutes longer or until edamame are tender. Serve in shallow bowls; sprinkle with cheese.
Nutrition Facts : Calories 290, Carbohydrate 54 g, Cholesterol 0 mg, Fat 1/2, Fiber 10 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 8 g, TransFat 0 g
SWEET POTATO BARLEY RISOTTO IN THE CROCK POT
For Christmas 2005 my sweet husband got me a bunch of low fat cookbooks. So for my favorite has been a Canadian one called "125 Best Vegetarian Slow Cooker Recipes" by Judith Finlayson. This is an adaptation of a recipe from that cookbook that we enjoyed. If you desire some cheese can be sprinkled on the finished product, but we didn't think it needed it. For the record, I used an olive oil infused with garlic. Olive or vegetable would be good here.
Provided by ladypit
Categories Yam/Sweet Potato
Time 8h15m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Chop your onions finely.
- 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.
- 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.
- Then add the garlic and rosemary and stir for about a minute.
- Stir in the barley and stir until the barley is combined well.
- Add the stock and bring to a boil.
- Drain the sweet potatoes (if they were in water) and place into a large crockpot.
- Pour the boiling stock mixture over top and stir well.
- 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.
Nutrition Facts : Calories 359.4, Fat 2.7, SaturatedFat 0.5, Sodium 44.4, Carbohydrate 77.2, Fiber 14.5, Sugar 5.7, Protein 9
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