Crock Pot Risotto With Edamame |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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Risotto can be very time-consuming. I make this in the crockpot and add edamame instead of fava beans. It is best served immediately or it will thicken. Ingredients:
2 cups chicken broth |
1 lb edamame, in the pod (1 cup shelled) |
1 tablespoon olive oil |
2 tablespoons unsalted butter |
1 small onion, chopped |
1 cup arborio rice, vialone nano or 1 cup carnaroli rice |
1/3 cup parmesan cheese, freshly grated |
salt and pepper |
Directions:
1. In a large saucepan, bring the broth to a boil.
2. Add the edamame and cook as long as specified on the package, usually 5 minutes.
3. Remove the beans and spread them out on a large plate.
4. Reserved the broth.
5. As soon as the beans are cooled, pinch pods to remove the beans.
6. Discard the pods.
7. In a small skillet over medium high heat, warm the oil and 1 Tablespoon of the butter; add the onion and cook, stirring until softened, 3 to 4 minutes.
8. Then add the rice, stirring until it turns from translucent to opaque (do not brown), about 2 minutes.
9. Scrape the rice into the slow cooker.
10. Add the warm broth.
11. Cover and cook on HIGH for 1 3/4 to 2 1/4 hours.
12. The risotto should be only a bit liquid and the rice should be al dente.
13. Stir in the edamame and the remaining 1 Tablespoon of butter.
14. Cover and wait about 5 minutes for the edamame to warm up and the butter to soften.
15. Stir in the cheese and season with salt and pepper.
16. Serve immediately.
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