Sweet Potato Barley Risotto In The Crock Pot - cooking recipe

Ingredients

1/2 tablespoon olive oil
2 - 2 1/2 onions
1 teaspoon minced garlic
1/2 teaspoon dried rosemary
1 1/2 cups pearl barley
3 cups vegetable stock
2 sweet potatoes

Preparation

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.