Sunday, June 23, 2013

Risotto Primavera Crockpot Recipe

Risotto Primavera Crockpot Recipe

Ingredients needed:

* 3 tablespoons of butter
* 2 tablespoons of olive oil
* 1 onion, finely chopped
* Salt and Pepper
* 3 garlic cloves, finely chopped
* 1 1/2 cups Arborio rice or carnaroli rice
* 1 cup white wine
* 2 cups hot vegetable stock
* 1/2 cup fresh or frozen lima beans
* A bunch of asparagus spears, trimmed and chopped into bite-sized pieces
* 2 small zucchini, diced
* 1/2 cup of grated parmesan cheese

Preparation steps:

* Heat the oil and half the butter in a large dutch oven over medium heat, add the onion, and cook for 3 to 4 minutes. Season with salt and pepper, add the garlic, and cook for another 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 2 minutes until it has been absorbed. Transfer everything to the crockpot, then pour in the stock and add the lima beans, asparagus, and zucchini. Cover and cook on low for 2 hours.
* Stir in the remaining butter together with the parmesan cheese, taste, and season if needed. Serve with a little more parmesan and lightly dressed tomato salad on the side.


See many other crockpot recipes here


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