Vegetable Risotto

Who can say no to a delicious, creamy and easy risotto recipe… It needs a handful of ingredients and the slow cooker does the job for you, without standing by the oven for hours. Perfect as a light lunch or dinner, or served as a starter before the main course.

You can find the instructions if you do not have a slow cooker under “Tips” below. We be equally delicious, but will require a bit more of your time.

Hope you will enjoy it!

Ingredients (serves 4):

200 g Arborio rice
2 bell peppers (diced)
A bunch of spring onions (finely cut)
1 garlic cloves (finely cut)
600 ml chicken or vegetable stock
4 tbsp olive oil
125 ml single cream
75 g grated parmesan cheese

Instructions:

Combine the rice, pepper, spring onion, garlic, olive oil and stock in the slow cooker. Cook it on high for 2,5 hours or on low for 5 hours.
Add the cream and parmesan cheese before serving. Serve it with extra parmesan cheese and freshly ground black pepper.

Tips:

Preparation: Do not worry, if you do not have a slow cooker, you can definitely prepare it without one. To do that, heat up a pan with the olive oil, add the spring onion and garlic and stir it frequently until they become golden brown. Add the pepper and cook it for 5 minutes. Add the rice and combine it well together. Gradually add the stock to the rice until well absorbed. Add the cream and the parmesan cheese at the end before serving.
Cream: You can use plant-based cream as well to meet your dietary requirements. I love using the Alpro Single Soya Alternative to Cream, you will not notice the difference.
Rice: Obviously, the Arborio rice is specifically for making risotto. In order to have that creamy texture, you will need to use this kind of rice. However, I prepared this risotto with brown rice multiple times and the taste is very much the same.
Serving: If you wish to have it as lunch or dinner, I recommend serving it with some kind of protein – such as grilled fish, roasted chicken or any plant-based alternative.