I just got myself a slow cooker and thought it needed a good recipe for it’s trial run. So when I spotted this recipe in a Hamlyn’s cookbook of G’s I thought it’d be the perfect – and easiest – thing to try.
After being one of *those* people who photographs and tweets about their food (I’m not a great cook all-told and so making even the simplest thing makes me very happy indeed) I was asked a couple of times for the recipe – and so here it is. Hope you all enjoy giving this a try, I’d really recommend it.
Preparation time: 20 minutes. Cooking temperature: Low. Cooking time: 2 hours (dependant on slow cooker). Serves 4.
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, chopped
250g risotto rice
1.2 litres hot vegetable (or chicken) stock
2 teaspoons pesto
125g extra fine frozen green beans
125g frozen peas
salt and pepper
Parmesan and basil to garnish.
Preheat the slow cooker if necessary (dependant on your model). Heat the butter and oil in a saucepan, add the onion and pancetta and fry, stirring, for 5 minutes or until softened and just beginning to brown.
Stir in the garlic and rice and cook for 1 minute. Add all but 150ml of the stock, season with salt and pepper, then bring to the boil. Transfer to the slow cooker pot, cover with the lid and cook on low for about 1 1/2 hours (again, dependant on your slow cooker)
Stir in the pesto and the remaining stock if more liquid is needed. Place the frozen vegetables on top of the rice, replace the lid and cook for another 20-30 minutes or until the vegetables are hot. Serve garnished with Parmesan and basil leaves.
I really enjoyed cooking this recipe, but the rice ended up a bit soggy for me. I guess my “low” setting is a bit hotter than the recipe allows for. Being that I’m watching my calories also, the recipe comes out at roughly 400 calories so that’s a bit of a bonus. For a first slow cooker attempt I’m pretty happy with the results.