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.
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.