Slow cooker risotto primavera

    2 hours 20 min

    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.

    1 person made this

    Serves: 4 

    • 85g butter
    • 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

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. 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.
    2. 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.
    3. 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.

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