Slow Cooker Risotto
Let your slow cooker take over and help you create a delicious risotto with minimum effort.
- 25 g butter
- 1 medium onion finely chopped
- 1 clove garlic finely chopped
- zest of half a lemon
- 300 g arborio risotto rice
- 800 ml chicken or vegetable stock
- 115 g frozen peas
- 15 g parmesan cheese grated
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.
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. CLICK TO SUBSCRIBE NOW to join my newsletter list & receive a FREE 'How To Adapt Recipes For Your Slow Cooker’ printable!