Slow Cooker Chicken And Barley Risotto With Edamame Recipes

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 CHICKEN RISOTTO

Steps:

• In 3- to 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.
• Cover; cook on Low heat setting 6 to 7 hours.
• Stir in rice and butter. Increase heat setting to High. Cover; cook 5 minutes until rice is tender. Stir in soup and cheese. Cover; cook 10 to 15 minutes or until thoroughly heated. Serve immediately.

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.

CROCK POT RISOTTO WITH EDAMAME

Steps:

• In a large saucepan, bring the broth to a boil.
• Add the edamame and cook as long as specified on the package, usually 5 minutes.
• Remove the beans and spread them out on a large plate.
• Reserved the broth.
• As soon as the beans are cooled, pinch pods to remove the beans.
• Discard the pods.
• In a small skillet over medium high heat, warm the oil and 1 Tablespoon of the butter; add the onion and cook, stirring until softened, 3 to 4 minutes.
• Then add the rice, stirring until it turns from translucent to opaque (do not brown), about 2 minutes.
• Scrape the rice into the slow cooker.
• Add the warm broth.
• Cover and cook on HIGH for 1 3/4 to 2 1/4 hours.
• The risotto should be only a bit liquid and the rice should be al dente.
• Stir in the edamame and the remaining 1 Tablespoon of butter.
• Cover and wait about 5 minutes for the edamame to warm up and the butter to soften.
• Stir in the cheese and season with salt and pepper.
• Serve immediately.