Crock Pot Risotto With Edamame

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Total Time
2hrs 10mins
Prep
10 mins
Cook
2 hrs

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.

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Ingredients

Nutrition

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.
Most Helpful

4 5

This gets extra stars for easy, but isn't as creamy as I hoped. The flavor is good and you can't beat it for hands-free risotto, tho. I used precooked, frozen edamame so I warmed the broth in the pan after browning the onions and went from there. Used arborio rice and probably a little bit extra parmesan cheese. I would do this again and maybe add a touch of broth at the end to bring some of the creaminess back. Made for the risotto challenge Italy ZWT4 Daffy Daffodils.