Crock Pot Risotto With Edamame Recipes

SLOW-COOKER CHICKEN AND BARLEY RISOTTO WITH EDAMAME

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, onions, barley, carrot, garlic, salt, thyme and 3 cups of the broth.
• Cover; cook on Low heat setting 4 to 5 hours.
• In 2-cup microwavable measuring cup, microwave remaining 1 cup broth uncovered on High 2 to 3 minutes or until boiling. Stir thawed edamame and boiling broth into chicken mixture in slow cooker.
• Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until edamame are tender. Stir in cheese.

SLOW COOKER RISOTTO

Steps:

• Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

SLOW-COOKER SWEET POTATO AND BARLEY RISOTTO

Steps:

• In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent. Add garlic; cook, stirring frequently, until softened.
• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix sweet potatoes, barley, thyme, salt and 3 cups of the broth. Add onion-garlic mixture.
• Cover; cook on Low heat setting 4 to 5 hours.
• In 2-cup microwavable measuring cup, microwave remaining 1 cup broth on High 2 to 3 minutes or until boiling. Stir thawed edamame and boiling broth into barley mixture in cooker. Increase heat setting to High; cover and cook 25 to 30 minutes longer or until edamame are tender. Serve in shallow bowls; sprinkle with cheese.

CROCKPOT MUSHROOM RISOTTO

Steps:

• In a large skillet saute mushrooms, onions and garlic in olive oil over medium heat . Cook for 5 to 7 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally.
• Stir in rice an cook an additional minute.
• Dump the rice mixture to a 4-quart crockpot. Stir in broth, wine, and pepper.
• Cover and cook on low-heat setting about 2 hours and 45 minutes or on high-heat setting about 1 hour 15 minutes or until rice is tender.
• If desired, top with cheese and/or parsley. Serve immediately

CREAMY EDAMAME RISOTTO

Steps:

• Heat the sesame oil in a skillet over medium heat. Stir in the edamame, soy sauce, and 3/4 teaspoons of ground ginger. Cook and stir until the edamame is hot and the liquid has evaporated, about 5 minutes. Set aside.
• Meanwhile, heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in the garlic powder and white wine. Let the wine simmer until it has mostly evaporated, then stir in one-third of the hot water; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the water should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
• Stir in the edamame, goat cheese, Parmesan cheese, basil, and 1/4 teaspoon of ground ginger until the cheeses have melted. Season to taste with salt and pepper before serving.

SLOW COOKER MUSHROOM RISOTTO

Steps:

• Melt the butter and cook mushrooms, shallots and garlic over medium high heat for 5 minutes or until mushrooms have browned and liquid has evaporated
• Add in rice, stirring to coat for 2 minutes
• Spray the slow cooker with cooking spray and add rice mixture
• Pour in broth and season with salt and pepper to taste
• Stir to combine and cook on high for 1 hour 30 minutes or until rice is tender and liquid is absorbed
• Once it's cooked, stir in peas and Parmesan cheese and mix well
• Dish and serve hot

RISOTTO WITH PARMIGIANO-REGGIANO IN A CROCK POT

Steps:

• Heat the basil oil in a saute pan over medium heat and saute the shallots until they have softened.
• Lightly coat the insert of crock pot with some extra basil olive oil.
• Add the sauted shallots and basil oil to the crockpot insert.
• Add the rice and coat it with the mixture.
• Stir in the wine.
• Stir in the chicken broth.
• Add the salt.
• Cover and cook on high for about 2 hours or until all the liquid is absorbed.
• Just before serving, stir in the cheese.
• Have extra grated cheese to put on top of each serving.
• If I was going to add shrimp, chicken, corn, salmon etc.
• ,I would add it after the cheese had been stirred in, allowing just enough time to warm up the item but not to overcook it.

CROCK POT RISOTTO WITH EDAMAME

Steps:

• 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.