Slow Cooker Bean Risotto
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8 people made this
This vegetarian risotto with beans and peas is simple yet delicious; slow cooking is the easiest way to cook a hassle-free risotto.
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
1 bunch rocket leaves
15 min › Cook:
2 hours 40 min › Ready in:
2 hours 55 min
Heat the butter and oil in a saucepan and fry the onions until they start to brown.
Add the garlic and rice. Stir and cook for 1 minute.
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.
Add the mixture to the slow cooker and cook on low for 2 hours.
Reheat the remaining stock on the stove and add to the slow cooker with the pesto then stir everything together.
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.
Garnish with the parmesan and rocket to serve.
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
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