Slow Cooker Vegetable Risotto Recipes

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

Time 2h30m

Number Of Ingredients 13

Ingredients

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

Ingredients

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

CHEESY VEGETABLE RISOTTO

Cheesy Vegetable Risotto image

You're just 30 minutes away from a creamy veggie risotto side dish.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

1 tablespoon butter or margarine
2 tablespoons olive or vegetable oil
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 cup uncooked Arborio rice
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups), warmed
1 bag (12 oz) frozen broccoli, carrots, cauliflower & cheese sauce
1/2 cup shredded Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon coarse ground pepper

Steps:

In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.
Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed.
Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed.
Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.

Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 840 mg, Sugar 3 g, TransFat 0 g

ROASTED VEGETABLE RISOTTO

Roasted Vegetable Risotto image

Risotto seems like an indulgence, but this one is easy to make and the taste is like something created by a professional chef! The roasted vegetables add wonderful flavor to the creamy, rich rice dish.-

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 8

Ingredients

3 cups chicken stock
3 garlic cloves, minced
3 tablespoons butter
1 cup uncooked arborio rice
1/4 teaspoon pepper
1/4 cup white wine
2 cups Roasted Green Vegetable Medley
2 tablespoons grated Parmesan cheese

Steps:

In a large saucepan, heat stock and keep warm. In a large nonstick skillet coated with cooking spray, saute garlic in butter for 2-3 minutes or until tender. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add vegetables; cook and stir until heated through. Sprinkle with cheese. Serve immediately.

Nutrition Facts : Calories 237 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 386mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

BAKED VEGETABLE RISOTTO

Baked Vegetable Risotto image

Creamy rice pairs well with crisp-tender beans and peppers. It's a terrific side dish that goes great with many meals.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped onion
2 cloves garlic, finely chopped
1 package (8 oz) cremini mushrooms, quartered
2 teaspoons chopped fresh rosemary leaves
1 cup uncooked Arborio rice
1 can (14 oz) chicken or vegetable broth
1/2 cup white wine or water
1 1/2 cups frozen cut green beans, thawed and drained
1/2 cup roasted red bell peppers (from a jar), cut into strips
1 cup grated Parmesan cheese

Steps:

Heat oven to 400°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion, garlic, mushrooms and rosemary. Cook 3 to 5 minutes over medium heat, stirring frequently, until mushrooms start to soften.
Add rice. Cook 2 minutes, stirring constantly. Add broth and wine; heat to boiling. Remove from heat; pour into casserole.
Cover casserole. Bake 15 minutes. Stir in green beans, roasted peppers and 1/2 cup of the cheese. Cover; bake 10 to 15 minutes longer or until liquid is absorbed and rice is tender. Stir in remaining 1/2 cup cheese.

Nutrition Facts : Calories 410, Carbohydrate 48 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g

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