Sweet Potato Barley Risotto

Happy Monday! Today I'm linking up with  Confessions of a Mother Runner and Tina Muir for Meatless Monday. 

Get out your crock pot for this simple, wholesome, filling dish. I love making risotto with barley, a good source of fiber, protein, B vitamins, iron, and selenium. This recipe calls for pearled barley, which cooks faster though does have less nutrients than other forms of barley. It's still a nutritious grain, though, and it cooks up creamy like a rice-based risotto. The sweet potato adds just a touch of sweetness, and the subtle rosemary flavor makes it interesting. I find this dish filling enough to make a light main meal when paired with a salad or a veggie side.

It makes enough to fill five two-cup mason jars. I calculated the Weight Watchers Points, and it's just 5 Points per serving. 

Sweet Potato Barley Risotto
Recipe from 125 Best Vegetarian Slow Cooker Recipes

  1. Heat oil over medium heat. Add onions and saute until soft. Add garlic and rosemary and saute for one minute more.
  2. Add barley and toss to ensure barley is coated evenly.
  3. Add vegetable broth and bring to a boil.
  4. Place the cubed sweet potato in slow cooker stoneware. Add the barley mixture and mix well.
  5. Cook for 8 hours on low or 4 hours on high. I had to add about 1/4 cup more broth while it was cooking. NOTE: Mine was done in 1.5 hours on high, but my slow cooker is always done quicker than the recipe times.
  6. Season with salt and pepper and serve immediately, though it's also good at room temperature.

Labels: ,