Risotto Primavera

Reprinted with permission from The Slow Cook Book by Heather Whinney, DK Publishing copyright (c) 2011
View

Photo: Risotto Primavera

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: Serves 4-6
LEVEL: --

ingredients

  • 1 cup white wine
  • 2 cups hot vegetable stock for the slow cooker (3 cups for the traditional method)
  • 1/2 cup fresh or frozen fava or lima beans
  • Bunch of asparagus spears, trimmed and chopped into bite-sized pieces
  • 2 small zucchini, diced
  • 1/2 cup grated Parmesan cheese, plus extra for serving
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Slow cooker method:
Prep, 15 mins; Cook, 10 mins precooking; Auto/Low 1 1/2 - 2 hrs

Preheat the slow cooker, if required. Heat the oil and half the butter in a large Dutch oven over medium heat, add the onion, and cook for 3-4 minutes until soft. Season with salt and pepper, add the garlic, and cook for a minute.

Stir in the rice and turn it in the oily butter so all the grains are coated. Cook for a few seconds. Increase the heat, add the wine, and let it bubble for 1-2 minutes until it has been absorbed. Transfer everything to the slow cooker, then pour in the stock and add the fava beans, asparagus, and zucchini. Cover with the lid and cook on auto/low for 1 1/2 - 2 hrs.

Stir in the remaining butter together with the Parmesan cheese, taste, and season if needed. Serve with more Parmesan and a lightly dressed wild arugula and tomato salad on the side.

Traditional method:
Prep, 15 mins; Cook, 1 hr

Heat the oil and half the butter in a large Dutch oven over medium heat, add the onion, and cook for 3-4 minutes until soft. Season with salt and pepper, add the garlic, and cook for a minute.

Stir in the rice and turn it in the oily butter so all the grains are coated. Cook for a few seconds. Increase the heat, add the wine, and let it bubble for 1-2 minutes until it has been absorbed. Then add a ladleful of the hot stock at a time (keeping the rest simmering in a saucepan) and stir, cooking until it has been absorbed. Continue doing this for 30-40 minutes or until the rice is cooked to al dente and is creamy. You may not use all the stock or you may need a little more.

While that's cooking, add the fava beans to a large pan of boiling salted water, and cook for 3-4 minutes, then drain well and set aside. Heat the remaining oil in another frying pan over medium heat, add the asparagus and zucchini, and cook for a few minutes until they just begin to color. Stir all the vegetables into the risotto, dot the remaining butter all over, and stir it in. Then stir in the Parmesan cheese, taste and season, if needed. Serve with more Parmesan and a lightly dressed wild arugula and tomato salad on the side.

Reprinted with permission from The Slow Cook Book by Heather Whinney, DK Publishing copyright (c) 2011

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

3

Newest Ratings and Reviews

Read all 1 reviews

  • on August 20, 2012

    Flag

    I was so excited to make risotto in the slow cooker but alas, half of it was gummy and half was under cooked. Risotto seems to be one of those that you just can't take shortcuts. I gave it 3 stars because the flavors were really good and the asparagus, zucchini, and lima beans were great together. The recipe was good but the suggested preparation of the slow cooker was just bad.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.