About this recipe:This simple yet elegant risotto primavera is vibrant and packed with flavours. I prefer making it in the slow cooker as I feel it maintains the colours and flavours of the vegetables better than if cooked on the hob.
2 tablespoons olive oil
8 medium shallots, sliced
2 garlic cloves, minced
salt and pepper, to taste
340g arborio rice
250ml white wine
600ml vegetable stock, warmed
250g shelled broad beans
350g asparagus spears, roughly chopped
1 courgette, chopped
110g shelled peas
110g grated Parmesan cheese
1 large handful rocket leaves
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:2hr › Ready in:2hr20min
Preheat the slow cooker to the auto or low setting. In a large frying pan melt half of the butter and the oil then add the shallots and garlic. Cook and stir for 3 to 4 minutes until beginning to soften then season. Transfer to the slow cooker.
In the same pan, melt the remainder of the butter then add the rice and stir thoroughly to coat. Add the wine and bring to a simmer for 3 to 4 minutes until the liquid has reduced and been absorbed. Transfer to the slow cooker.
To the slow cooker add the warmed vegetable stock and all the vegetables. Cover with the lid and cook on auto or low for 2 hours. To serve, stir in the Parmesan cheese and sprinkle with rocket leaves. Season again if necessary.
Check on the primavera often and stir regularly during cooking. When the liquid is absorbed by the rice, and before it goes too mushy, remove from the slow cooker and serve. If you would feel more comfortable adding the stock in small amounts to the slow cooker, you could do that too.