Dinner

Baked Barley Sweet Potato Risotto is for Dinner.

Baked Barley Sweet Potato Risotto takes several minutes to prepare.

Baked Barley Sweet Potato Risotto takes several minutes to cook.

Baked Barley Sweet Potato Risotto makes 4 servings.

The ingredients for Baked Barley Sweet Potato Risotto are:

-Canola Oil, 1 tbsp
- Sweet potato, 3 cup, cubes
-Onions, raw, 1 small chopped
-Garlic, 2 cloves minced
-Salt, 1 tsp
- Pepper, black, .25 tsp
-Dried sweet basil, pinch
-Dried oregano, pinch
-Dried sage, large pinch
-Barley, pearled, raw, .75 cup
-Chicken Broth, 1 cup, 1 serving
-Vegetable Broth, 2 cup
-Peas, frozen, 0.5 cup
-Publix Six Cheese Italian Fancy Shredded Cheese, 0.25 cup

Here is how you make Baked Barley Sweet Potato Risotto:

Preheat the oven to 400 FHeat the oil in a large dutch oven over medium-high heat. Add the onion, garlic, and sweet potato. Cook stirring, for 4 to 6 minutes or until the vegetables begin to soften. Add the salt and pepper, basil, oregano, and sage, stir.Add the barley to the vegetables, stir, and cook for one minute. Add all the broth, bring to a boil, cover and transfer to the oven. Bake for 40 minutes or until the barley is tender and the broth has been absorbed.Stir in the peas and cheese, serve.Serving Size: Four servingsNumber of Servings: 4Recipe submitted by SparkPeople user JUNEHAWK.

The nutritional information for Baked Barley Sweet Potato Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 323.3

• Total Fat: 6.1 g
• Cholesterol: 5.0 mg
• Sodium: 1,276.2 mg
• Total Carbs: 59.9 g
• Dietary Fiber: 10.0 g
• Protein: 8.6 g

The dietary needs meet for Baked Barley Sweet Potato Risotto is Vegetarian