Sweet Potato Barley Risotto in the Crock Pot

Recipe by ladypit
READY IN: 8hrs 15mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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