Slow-Cooker Sweet Potato and Barley Risotto

Name: Slow-Cooker Sweet Potato and Barley Risotto
Yield: 6
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

Slow-Cooker Sweet Potato and Barley Risotto was pinched from <a href="http://www.bettycrocker.com/recipes/slow-cooker-sweet-potato-and-barley-risotto/4792b97f-2650-42a4-9d21-f2abba7cabcc" target="_blank">www.bettycrocker.com.</a>

"Every spoonful of creamy barley risotto is dotted with lovely sweet potatoes and edamame...."

INGREDIENTS

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1 teaspoon olive or vegetable oil

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1 1/2 cups chopped sweet onions (3 medium)

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3 medium cloves garlic, finely chopped

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12 oz dark-orange sweet potatoes (about 2 medium), peeled, finely chopped (about 3 1/2 cups)

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1 1/4 cups uncooked pearl barley

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1 teaspoon dried thyme leaves

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1/2 teaspoon salt

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1 carton (32 oz) Progresso™ chicken broth (4 cups) or vegetable broth

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1 cup frozen shelled edamame (green) soybeans (from 12-oz bag), thawed

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2 tablespoons shredded Parmesan cheese

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