Flavourful Cooking

Nº 102 · Vegetarian · serves 4

Creamy Risotto with Peas and Lemon

Creamy risotto without the endless stirring: the slow cooker does the work, you just stir in the peas, lemon and cheese.

€6–8approx. €1.50–2.00 ppMildVegetarian15 min prepLOW 2½–3 hrs · HIGH 1½–2 hrs
Creamy Risotto with Peas and Lemon

Ingredients serves 4

Tick off what you already have at home.

  • MercadonaLidlMAS

    Aisle: aceites. Andalusia is olive oil country: even own-brand oils are good value, often sold by the litre.

  • Any supermarket

    Aisle: lácteos. Choose 'sin sal' or 'con sal' deliberately; both are widely sold.

  • Any supermarket

    Aisle: frutería. Loose or in nets; purple garlic (ajo morado) is often the most aromatic.

  • CarrefourEl Corte InglésAny supermarket

    Aisle: arroz y pasta. Arborio is often in bigger supermarkets; Spanish 'arroz redondo' works well too.

  • Any supermarket

    Aisle: caldos y sopas. Stock comes in cartons near the soups; compare salt levels.

  • MercadonaLidlEl Corte Inglés

    Aisle: quesos. Choose Parmigiano Reggiano or Grana Padano, not cheap grated 'mezcla' cheese.

To serve

Method

  1. 1

    Soften the onion and garlic in the oil and 1 tbsp butter for 5 minutes. Stir in the rice and fry for 1 minute until the grains turn translucent.

  2. 2

    Put the rice in the slow cooker and pour in the hot stock. Stir well once.

  3. 3

    Put the lid on and cook for 1½–2 hours on HIGH or 2½–3 hours on LOW, until the rice is almost cooked and creamy. Stir halfway through.

  4. 4

    Stir in the peas and lemon zest and let them cook for 10 minutes with the lid on.

  5. 5

    Switch off and stir in the cheese, the rest of the butter and a squeeze of lemon. Leave to rest for 2 minutes and serve straight away.

Flavourful Cooking · slowcookerspain.com/en/recipes/creamy-risotto-with-peas-and-lemon/