Slow Cooker Bean Risotto

    2 hours 55 minutes

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

    12 people made this

    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

    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 in English (5)


    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)