About this recipe:Slow cooking is the easy way to cook a hassle-free risotto. This vegetarian risotto is simple yet delicious, and has become a healthy family favourite. I usually prefer recipes where you can just add everything straight to the slow cooker, but the preparation for this dish really is minimal.
Heat the butter and oil in a large, high-sided pan and fry the onions until they start to brown.
Add the garlic and rice. Stir and cook for 1 minute.
Add 2 pints of the stock, saving 0.25 pints for later. Add the salt and pepper (as desired) and bring the mixture to the boil.
Add the mixture to the slow cooker and cook on low for 2 hours.
Reheat the remaining stock on the hob and add to the slow cooker. Also, add the pesto and stir everything together.
Place the vegetables on top of the rice (no need for them to be covered by the liquid). Replace the lid and cook for another 30 minutes on low.
Serve and garnish with the parmesan and rocket.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
I had to quickly find a vegetarian recipe for my slowcooker and as a carnivor was not at all sure what to pick to satisfy my veggie friends, but this dish was really well received and even the kid who normally doesn't eat rice had seconds! So full marks very tasty!! - 31 Aug 2013