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."
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Ready In:
2hrs 10mins




  • In a large saucepan, bring the broth to a boil.
  • Add the edamame and cook as long as specified on the package, usually 5 minutes.
  • Remove the beans and spread them out on a large plate.
  • Reserved the broth.
  • As soon as the beans are cooled, pinch pods to remove the beans.
  • Discard the pods.
  • 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.
  • Then add the rice, stirring until it turns from translucent to opaque (do not brown), about 2 minutes.
  • Scrape the rice into the slow cooker.
  • Add the warm broth.
  • Cover and cook on HIGH for 1 3/4 to 2 1/4 hours.
  • The risotto should be only a bit liquid and the rice should be al dente.
  • Stir in the edamame and the remaining 1 Tablespoon of butter.
  • Cover and wait about 5 minutes for the edamame to warm up and the butter to soften.
  • Stir in the cheese and season with salt and pepper.
  • Serve immediately.

Questions & Replies

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  1. Ma Field
    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.


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