Sweet Potato Barley Risotto In The Crock Pot 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 ASPARAGUS-BARLEY RISOTTO

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the barley and thyme, and cook, stirring, until the barley is just golden, about 2 minutes more.
• Transfer the barley mixture to a 6-quart slow cooker, and add the broth, 1 1/2 cups water and 1/2 teaspoon salt. Cover, and cook on high until the liquid is absorbed and the barley is tender, about 3 hours.
• Discard the thyme, and stir in the asparagus. Return the lid to the pot, and cook until the asparagus is tender, 30 minutes more. Stir in the Parmesan, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto to the desired consistency with warm water, as needed. Fold in the parsley and mint, and serve with lemon wedges on the side.

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.

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.

SLOW-COOKER CHICKEN AND BARLEY RISOTTO WITH EDAMAME

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, onions, barley, carrot, garlic, salt, thyme and 3 cups of the broth.
• Cover; cook on Low heat setting 4 to 5 hours.
• In 2-cup microwavable measuring cup, microwave remaining 1 cup broth uncovered on High 2 to 3 minutes or until boiling. Stir thawed edamame and boiling broth into chicken mixture in slow cooker.
• Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until edamame are tender. Stir in cheese.

SLOW COOKER RISOTTO

Steps:

• Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

SWEET POTATO RISOTTO

Steps:

• Spray 3-quart nonstick saucepan with cooking spray.
• Heat wine to boiling in saucepan over medium-high heat.
• Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender.
• Stir in rice.
• Cook 1 minute, stirring constantly.
• Stir in sweet potato and 1/2 cup of broth.
• Cook, stirring constantly, until liquid is completely absorbed
• Stir in 1/2 cup additional broth.
• Continue cooking about 20 minutes,stirring constantly and adding 1/2 cup of broth at a time after previous additions have been absorbed until rice is creamy and tender.
• Remove from heat.
• Stir in remaining ingredients.

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.