Slow Cooker Beet and Mascarpone Risotto
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 2hrs 20mins
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- Serves
- 4
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- Calories
- 551
A slow-cooked, hassle-free risotto with the sweet, earthy flavor of vibrant beets. Top with creamy mascarpone for a truly decadent meal.
recipe updated May 8, 2020
Ingredients
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- Red onion
- 1
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- Garlic clove
- 1
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- Fresh beet
- 1 ΒΌ
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- Butter
- 2 tablespoons
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- Olive oil
- 1 tablespoon
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- Risotto rice
- 230 g
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- Red wine
- 160 ml
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- Vegetable stock
- 960 ml
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- Fresh thyme
- 2 sprigs
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- Salt & pepper
- as needed
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- Fresh thyme
- 4 teaspoons
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- Parmesan cheese
- as needed
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- Mascarpone cheese
- 150 g
Tools
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Stove
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Skillet pan
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Slow cooker
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Large cast iron skillet
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Slow cooker bowl
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Medium bowl
Step preview
- Add butter and olive oil to a clean large cast iron skillet
- Heat - medium heat
- Add red onion to the large cast iron skillet
- Fry until softened - 5 min
- Stir in garlic clove, fresh beet and risotto rice to the large cast iron skillet
- Cook - 1 min
- Mix in red wine and vegetable stock to the large cast iron skillet
- Add fresh thyme and salt & pepper to the large cast iron skillet
- Boil
- Get a clean slow cooker bowl
- Pour content of large cast iron skillet into slow cooker bowl and cover
- Cook in slow cooker until tender - 1 hr 45 min, low heat
- Get a clean medium bowl
- Spoon content of slow cooker bowl into medium bowl
- Top with fresh thyme, parmesan cheese, parmesan cheese and mascarpone cheese
- Serve