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Slow Cooker Risotto
Let your slow cooker take over and help you create a delicious risotto with minimum effort.
Ingredients
- 25 grams butter
- 1 medium onion finely chopped
- 1 clove garlic finely chopped
- zest of half a lemon
- 300 grams arborio risotto rice
- 800 millilitres chicken or vegetable stock
- 115 grams frozen peas
- 15 grams parmesan cheese grated
Instructions
- Melt the butter in a pan and cook the onion and garlic gently until translucent and softened but not browned.
- Add the rice and stir to coat in the butter mixture.
- Add the stock and lemon zest and season to taste
- If you have a ceramic slow cooker, oil the dish before adding the rice mixture
- Add the rice and stock mixture to the slow cooker and cook on high for 1 hour and 30 minutes or until the rice is cooked and all the stock has been absorbed.
- Once cooked, add the peas and the parmesan cheese and mix well.
- Serve hot.
Notes
I have a sear and stew slow cooker which can go on the hob, this is ideal for this recipe as there is no extra pan to wash!
This risotto is a great base, I added some cooked flaked salmon but you could add extra vegetables, or cooked chicken, bacon or ham would also work really well.
Nutrition
Calories: 379kcalCarbohydrates: 70gProtein: 9gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 901mgPotassium: 205mgFiber: 3gSugar: 5gVitamin A: 829IUVitamin C: 14mgCalcium: 82mgIron: 1mg