No-Stir Spring Risotto

April 1, 2016

This delicious risotto recipe can be made in one of our large Lakeland Slow cookers

Ingredients

  • 1 tbsp olive oil
  • 25g butter
  • 1 leek, finely sliced
  • 1 clove of garlic, crushed
  • 4 spring onions, sliced
  • 300g Arborio rice
  • 2 tsp green pesto
  • 750ml hot vegetable stock
  • 250g baby asparagus, cut into pieces
  • 100g frozen peas, thawed
  • 75g Parmesan cheese (or vegetarian alternative), grated
  • Grated zest and juice of 1 lemon
  • Handful fresh parsley, chopped
  • 50g pine nuts, toasted

What You Do

  1. Heat the oil and butter in a frying pan. Add the leek, garlic and spring onions and fry until softened but not browned.
  2. Add the rice and stir well to coat the grains evenly. Cook for 1-2 minutes until the rice is translucent. Transfer to the slow cooker. Stir the pesto into the stock and add to the pot.
  3. Cover and cook on low for around 1½ hours – there is no need to stir whilst cooking. Add the asparagus on top of the rice, cover and cook for a further 15 minutes, then add the peas. Cook for a further 15 minutes
  4. To serve, stir in the Parmesan, lemon zest and juice and parsley. Sprinkle with toasted pine nuts.
  5. Tip: If there is too much liquid left in the risotto at the end of the cooking time, switch to the high setting and cook uncovered to reduce slightly. For a special occasion replace half the stock with white wine.
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