Slow Cooker Vegetable Risotto Recipes

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SLOW COOKER VEGETABLE RISOTTO



Slow Cooker Vegetable Risotto image

Slow Cooker Risotto allows you to enjoy the creamy texture and rich taste of risotto without all the love and attention.

Provided by Amy Whiteford

Categories     Main Meal

Time 2h30m

Number Of Ingredients 13

14g / 1 tbsp Butter
1 tbsp Olive Oil
1 Onion ((Finely Chopped))
1 tsp Garlic ((Minced))
1 Celery Stalk ((Finely Chopped))
1 Medium Carrot ((Finely chopped or Grated))
1 Medium Zucchini (Courgette) ((Grated))
1 Red Bell Pepper (Capsicum) ((Finely Chopped))
300g (1.5 cups) Risotto Rice
1 litre (4 cups) Chicken or Vegetable Stock
3 tbsp Pesto
110g (1 cup) Peas
15g (1/4 cup) Parmesan Cheese ((Freshly grated))

Steps:

  • Heat the oil and butter in a pan (or your slow cooker if you have a saute function), add the onions, celery, carrots and garlic, and fry on a low heat until the onion turns translucent (around 5 mins.)
  • Add the zucchini and bell pepper and fry for a further minute. Add the rice, turn up the heat and continually stir for about a minute, until the rice starts to look a little transparent.
  • Add the rice mixture to the slow cooker, along with the stock and pesto and stir to combine
  • Cook on high heat for 2 hours or until rice is tender and liquid is absorbed.
  • Once cooked, stir in peas and Parmesan cheese and cook, uncovered, for around 10 mins (until the peas have cooked through)

Nutrition Facts : Calories 295 kcal, Carbohydrate 48 g, Protein 6 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 146 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

SLOW COOKER RISOTTO



Slow Cooker Risotto image

The classic Italian rice dish, now simplified in a slow cooker near you!

Provided by Lady7Fire

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 2h25m

Yield 6

Number Of Ingredients 9

3 ¾ cups chicken broth
1 ¼ cups Arborio rice
¼ cup olive oil
¼ cup white wine
4 cloves garlic, minced
1 teaspoon dried onion flakes
1 teaspoon salt
¼ teaspoon ground black pepper
⅔ cup shredded Parmesan cheese

Steps:

  • Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 42.3 g, Cholesterol 7.8 mg, Fat 11.9 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 524.6 mg, Sugar 1 g

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