This vegetarian risotto with beans and peas is simple yet delicious; slow cooking is the easiest way to cook a hassle-free risotto.
This recipe is very good and easy. The flavours all come together wonderfully: creamy and balanced in the end. My ancient slow cooker suddenly started smoking in its wiring, so I had to improvise hahah. I used a large calaphon straight sided skillet with a lid, on LOW setting of the stovetop from step 4. It worked wonderfully. I just cut the cooking time back to 2 hours. - 27 Sep 2010
Easy to make. Not as good as a REAL risotto but not bad if you're in a hurry :-) - 14 Jun 2013
Used different ingredients. Subsituted red pesto for the green, and sweetcorn for the green beans, and added mushrooms in. - 15 May 2011 (Review from Allrecipes UK & Ireland)