Slow Cooker Green Bean Risotto with Pesto

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recipe by Octopus Publishing

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

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 May 8, 2020


  • Onion icon
    1 (about 140 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Green beans icon
    Green beans
    1 cup (about 122.4 g)
  • Fresh basil icon
    Fresh basil
    as needed
  • Butter icon
    2 tbsp (about 28.8 g)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Risotto rice icon
    Risotto rice
    1 ¼ cups (about 277.7 g)
  • Vegetable stock icon
    Vegetable stock
    2 cups (about 480 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Pesto icon
    2 tsp (about 10.3 g)
  • Frozen peas icon
    Frozen peas
    ¾ cup (about 91.8 g)
  • Parmesan cheese icon
    Parmesan cheese
    as needed


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

Step preview

  1. Heat butter and olive oil to a clean saucepan
  2. Add onion to the saucepan
  3. Fry until softened - 5 min
  4. Stir in garlic clove and risotto rice to the saucepan
  5. Cook - 1 min
  6. Add vegetable stock to the saucepan
  7. Season with salt & pepper
  8. Boil
  9. Transfer content of saucepan to slow cooker bowl and cover
  10. Cook in slow cooker - 2 hr, low heat
  11. Stir in pesto to the slow cooker bowl
  12. Add vegetable stock, green beans and frozen peas to the slow cooker bowl
  13. Cook in slow cooker until just cooked - 20 min, low heat
  14. Garnish with parmesan cheese and fresh basil
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