Crock Pot Risotto With Edamame

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.

• Ready In: 2 hrs 10 mins
• Serves: 4

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.