Slow Cooker Bean Risotto

  • 12saves
  • 2hours55min

This vegetarian risotto with beans and peas is simple yet delicious; slow cooking is the easiest way to cook a hassle-free risotto.

leannejj

Ingredients

Serves: 4 

  • 30g butter
  • 1 tablespoon olive oil
  • 1 large red onion, diced
  • 2 cloves garlic, diced
  • 250g risotto rice
  • 1 1/2 litres vegetable stock, hot
  • 1 pinch salt and pepper, to taste
  • 3 teaspoons green pesto
  • 130g green beans, sliced
  • 130g peas
  • parmesan shavings
  • 1 bunch rocket leaves

Directions

Preparation:15min  ›  Cook:2hours40min  ›  Ready in:2hours55min 

  1. Heat the butter and oil in a saucepan and fry the onions until they start to brown.
  2. Add the garlic and rice. Stir and cook for 1 minute.
  3. Add 1 litre of the stock saving 1/2 a litre for later. Add the salt and pepper and bring the mixture to the boil.
  4. Add the mixture to the slow cooker and cook on low for 2 hours.
  5. Reheat the remaining stock on the stove and add to the slow cooker with the pesto then stir everything together.
  6. Place the vegetables on top of the rice; no need for them to be covered by the liquid. Replace the lid and cook for another 30 minutes on low.
  7. Garnish with the parmesan and rocket to serve.

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Reviews (2)

Rhontzu
0

Easy to make. Not as good as a REAL risotto but not bad if you're in a hurry :-) - 14 Jun 2013

Shazzzles
0

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

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