Drain and rinse the beans. Put about 2/3 of the beans in a food processor and puree. Set the remaining beans aside.
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.
Add the rice and stock and stir. Cover and cook on High another 45 minutes. The rice should have absorbed most of the stock.
Stir in the reserved beans, mascarpone and rosemary. Cover and cook another 15 minutes until the rice is almost done.
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.
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