Sweet Potato Barley Risotto In The Crock Pot – a delicious recipe with olive oil, onions, garlic, rosemary, pearl barley, vegetable stock. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Chop your onions finely.
2
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.
3
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.
4
Then add the garlic and rosemary and stir for about a minute.
5
Stir in the barley and stir until the barley is combined well.
6
Add the stock and bring to a boil.
7
Drain the sweet potatoes (if they were in water) and place into a large crockpot.
8
Pour the boiling stock mixture over top and stir well.
9
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.
89
kcal
Calories
2
g
Fat
15
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 tablespoon olive oil, 2 - 2 1/2 onions, 1 teaspoon minced garlic, 1/2 teaspoon dried rosemary, and more.
Yes, Sweet Potato Barley Risotto In The Crock Pot falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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