SLOW COOKER RISOTTO RECIPES RECIPES

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SLOW-COOKER RISOTTO RECIPE - BBC FOOD



Slow-cooker risotto recipe - BBC Food image

This vegetable risotto is gently cooked to perfection in the slow cooker, before being topped with Parmesan, fennel fronds and lemon zest. Each serving provides 523 kcal, 12.5g protein, 75g carbohydrate (of which 4g sugars), 18g fat (of which 11g saturates), 4.5g fibre and 0.8g salt.

Provided by Sarah Cook

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 12

25g/1oz butter , diced
1 onion, finely chopped
2 large garlic cloves, sliced
1 large fennel bulb, trimmed and diced, green leaves reserved for garnish
1.4 litres/2½ pints hot vegetable stock
350g/12oz arborio rice
50g/1¾oz grated Parmesan, plus extra to serve (optional)
4 tbsp double cream
2 unwaxed lemons, zest of 2 and juice of 1
90g/3¼oz rocket leaves
10g basil leaves
salt

Steps:

  • Preheat the slow cooker to the highest setting.
  • Place the butter, onion, garlic and fennel in the slow cooker. Pour in 1.1 litres/1¾ pints of the hot stock and cook for 2 hours, or until the fennel and onion are really soft.
  • Using a slotted spoon, transfer roughly half of the vegetables from the slow cooker to a food processor or blender. Blend, adding enough of the stock to create a really smooth, silky purée. Stir back into the slow cooker with the risotto rice. Cover and cook until the rice is tender and creamy. Start checking after 45 minutes, and if not ready, check every 5 minutes after that. It should be well cooked in an hour.
  • Turn off the slow cooker and stir the Parmesan and cream into the risotto. Stir in most of the lemon zest and the juice. If it’s too thick, loosen with up to 200ml/7fl oz of the extra stock. If you need any extra liquid, just use boiling water.
  • Place half the rocket leaves into a food processor or blender with the final 100ml/3½fl oz of stock, the basil leaves and a good pinch of salt. Blend to a purée, scraping down the sides down a couple of times.
  • Swirl the rocket purée through the risotto and ladle into bowls. Serve topped with the remaining rocket leaves, lemon zest and fennel fronds – plus an extra grating of Parmesan, if you like.

Nutrition Facts : Calories 523kcal, CarbohydrateContent 75g, FatContent 18g, FiberContent 4.5g, ProteinContent 12.5g, SaturatedFatContent 11g, SugarContent 4g

SLOW-COOKER RISOTTO RECIPE - FOOD.COM



Slow-Cooker Risotto Recipe - Food.com image

No time to keep an eye on your risotto? There's an easier way! Just toss it in your slow cooker and watch the magic happen.

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup olive oil, plus extra for greasing
2 shallots, peeled and minced
1 1/4 cups arborio rice
1/4 cup dry white wine
4 cups low sodium chicken broth
1 teaspoon salt
1/2 cup parmigiano-reggiano cheese

Steps:

  • Heat the basil oil in a sautee pan over medium heat and sautee the shallots until they have softened.
  • Lightly coat the insert of crock pot with some extra basil olive oil. Add the sauteed shallots and basil oil to the slow cooker insert.
  • Add the rice and coat it with the mixture.
  • Stir in the wine and chicken broth.
  • Add the salt. Cover and cook on high for about 2 hours or until all the liquid is absorbed. Just before serving, stir in the cheese.
  • Have extra grated cheese to put on top of each serving. If I was going to add shrimp, chicken,.
  • corn, salmon, etc., I would add it after the cheese had been stirred in, allowing just enough time.
  • to warm up the item but not to overcook it.

Nutrition Facts : Calories 294.8, FatContent 12, SaturatedFatContent 2.8, CholesterolContent 4.8, SodiumContent 550.5, CarbohydrateContent 36.5, FiberContent 1.2, SugarContent 0.4, ProteinContent 8.6

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