Rosemary Risotto in the Slow Cooker

    2 hours 15 minutes

    The trick to making good risotto in the slow cooker is to use quick cooking rice. The slow cooker makes this dish deliciously creamy.

    6 people made this

    Serves: 3 

    • 1 (400g) tin borlotti beans
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 1 onion, diced
    • 2 cloves garlic, crushed
    • 1/2 cup dry white wine
    • 1 cup quick cooking rice
    • 3 cups vegetable stock
    • 4 tablespoons mascarpone cheese
    • 1 teaspoon fresh rosemary, chopped
    • 3/4 cup grated Parmesan
    • salt and black pepper, to taste

    Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

    1. Drain and rinse the beans. Put about 2/3 of the beans in a food processor and puree. Set the remaining beans aside.
    2. Heat the butter and oil in a frypan, add the onion and garlic and fry 8 minutes or until soft. Transfer to the slow cooker and add the wine and pureed beans. Cover and cook on High for 1 hour.
    3. Add the rice and stock and stir. Cover and cook on High another 45 minutes. The rice should have absorbed most of the stock.
    4. Stir in the reserved beans, mascarpone and rosemary. Cover and cook another 15 minutes until the rice is almost done.
    5. Stir in the Parmesan and season to taste. Turn off the cooker, cover and let stand five minutes so the the rice finishes absorbing the liquid.

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    i have this recipe in a slow cooker book ,but do constant cooking of this meal cannot read the recipe i have to say it is absolutely delicious,the rosemary is sensational  -  20 Nov 2014