Risotto is made easy when it is cooked in a slow cooker. Quick and easy to prepare then return to a fluffy, perfect risotto dinner.
This vegetarian risotto with beans and peas is simple yet delicious; slow cooking is the easiest way to cook a hassle-free risotto.
The great thing about this recipe is that anyone can make it - it is so easy and you can create so many variations according to your tastes and family demands. All the measurement of the ingredients can be altered to suit your taste. You can either cook on high or low depending when you want to eat. I normally prepare this about 10 in the morning and leave the crockpot on low all day - ready for that evening.
The trick to making good risotto in the slow cooker is to use quick cooking rice. The slow cooker makes this dish deliciously creamy.
This easy to make base is a versatile start to any great risotto. Add your favourite flavour combinations to this dish to finish it off. For great flavour combination ideas, see my recipes (more to come as I experiment) or go with your gut and experiment yourself! Can be made with either vegetable or chicken Stock, depending on what flavours you are adding to your dish.
Traditional risotto can be a bit of a pain to make because it requires constant stirring. The slow cooker takes care of this problem.
For a simple satisfying dinner set this barley risotto going in the morning in the slow cooker. Serve with a salad and crusty bread. Garnish with Parmesan if you like.
Saffron gives this lovely Italian risotto a delicious scent and a bright colour. Use real saffron even though it is a bit more pricy.
This risotto uses pearl barley instead of the more standard white rice so it is very dense and satisfying. A good vegetarian meal or side dish.