Green Bean Risotto with Pesto

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    2hrs 50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    211

All the fresh flavors of springs in a creamy, comforting risotto. Any frozen green vegetables would be wonderful in this hassle-free slow-cooked risotto. Don't forget to top with plenty of parmesan!

recipe updated Apr 5, 2019

Ingredients

  • Butter icon
    Butter
    28g
  • Olive oil icon
    Olive oil
    15ml
  • Onion icon
    Onion
    140g
  • Garlic clove icon
    Garlic clove
    12g
  • Risotto rice icon
    Risotto rice
    278g
  • Vegetable stock icon
    Vegetable stock
    480ml
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Pesto icon
    Pesto
    10g
  • Green beans icon
    Green beans
    None
  • Frozen peas icon
    Frozen peas
    92g
  • Parmesan cheese icon
    Parmesan cheese
    as needed
  • Fresh basil icon
    Fresh basil
    as needed

Tools

  • kCook icon Slow cooker
  • kCook icon Slow cooker bowl
  • kCook icon Saucepan

Step preview

  1. Prep and set aside onion: chopped
  2. Prep and set aside garlic clove: chopped
  3. Prep and set aside green beans: fine & frozen
  4. Prep and set aside fresh basil
  5. Get a clean saucepan
  6. Heat butter
  7. Heat olive oil
  8. Add prepared onion
  9. Fry for 5min until softened
  10. Stir in prepared garlic clove
  11. Stir in risotto rice
  12. Cook for 1min
  13. Add vegetable stock
  14. Season with salt & pepper
  15. Boil
  16. Transfer content of saucepan to slow cooker bowl and cover
  17. Cook to slow cooker for 2h on low heat
  18. Stir in pesto
  19. Add vegetable stock
  20. Add prepared green beans
  21. Add frozen peas
  22. Cook to slow cooker for 20min on low heat until just cooked
  23. Garnish with parmesan cheese
  24. Garnish with prepared fresh basil
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