Slow Cooker Green Bean Risotto with Pesto
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 2hrs 50mins
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- Serves
- 4
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- Calories
- 414
All the fresh flavors of springs in a creamy, comforting risotto. Any frozen green vegetables would be wonderful in this hassle-free slow-cooked risotto. Don't forget to top with plenty of parmesan!
recipe updated 3 Sep. 2021
Ingredients
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- Onion
- 1
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- Garlic clove
- 2
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- Green beans
- 120 g
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- Fresh basil leaves
- as needed
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- Butter
- 2 tablespoons
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- Olive oil
- 1 tablespoon
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- Risotto rice
- 245 g
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- Vegetable stock
- 1.2 L
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- Salt & pepper
- as needed
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- Pesto
- 2 teaspoons
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- Frozen peas
- 90 g
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- Parmesan cheese
- as needed
Tools
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Slow cooker
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Slow cooker bowl
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Saucepan
Step preview
- Heat butter and olive oil to a clean saucepan
- Add onion to the saucepan
- Fry until softened - 5 min
- Stir in garlic clove and risotto rice to the saucepan
- Cook - 1 min
- Add vegetable stock to the saucepan
- Season with salt & pepper
- Boil
- Transfer content of saucepan to slow cooker bowl and cover
- Cook in slow cooker - 2 hr, low heat
- Stir in pesto to the slow cooker bowl
- Add vegetable stock, green beans and frozen peas to the slow cooker bowl
- Cook in slow cooker until just cooked - 20 min, low heat
- Garnish with parmesan cheese and fresh basil leaves