Slow Cooker Sweet Potato And Barley Risotto Recipes

SLOW-COOKER SWEET POTATO AND BARLEY RISOTTO

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.

SLOW COOKER SWEET POTATOES

Steps:

• Toss the sweet potatoes with the cornstarch in a bowl to coat well. Add the mixture to a slow cooker and dot with the butter. Sprinkle over the brown sugar, pumpkin pie spice and cayenne. Pour in the vanilla, orange juice and 1/4 cup water. Season with salt. Place the lid on the slow cooker and cook on low, stirring once or twice, until the potatoes are tender, about 3 hours.
• Toss the potatoes once more and transfer to a serving dish. Sprinkle with the walnuts and parsley and serve.

SLOW-COOKER MUSHROOM BARLEY RISOTTO

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
• Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
• Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.

SLOW COOKER SWEET POTATO SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, top servings with sour cream and pepitas. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

SWEET POTATO BARLEY RISOTTO IN THE CROCK POT

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.

INSTANT POT® BARLEY RISOTTO WITH SWEET POTATO AND SAUSAGE

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.

CHICKEN SWEET POTATO RISOTTO

Steps:

• Preheat the oven to 200C/fan 180C. Put the sweet potato in a mixing bowl, coat in the olive oil, add the garlic and mix until the sweet potato is coated in garlicy oil. Put on a baking tray and in the oven for 20 mins. When this is done, leave on the side until needed.
• Meanwhile, put some oil in a frying pan on a medium/high heat and quick fry the chicken till a crust appears. Take off the heat and put on a plate to one side. Put the chicken stock in a saucepan and bring to a simmer.
• Put the frying pan back over a low heat and add the butter till bubbling. Fry the leeks and tarragon over the low heat until soft. Don't allow to colour. This should take about 10 mins. Then add the rice and stir to coat the grains in the butter. Fry for a minute or two more then add the White Wine. Bring the flame up to a medium heat and stir until the wine has nearly evaporated.
• Add the chicken to the rice. Now ladle a small of amount (about 2 ladles worth) of the simmering stock into the pan. Stir occasionally until the fluid has nearly evaporated. Repeat for around 20-25 mins until the rice is translucent, cooked but has a bite.
• Turn off the heat. Season, grate the Parmesan onto the Risotto and add the cooked sweet potato. Stir until the cheese has melted and serve in bowls.