Slow Cooker Beet and Mascarpone Risotto

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recipe by Octopus Publishing

  • Time icon
    Total Time
    2hrs 20mins
  • Serves icon
  • Calories icon

A slow-cooked, hassle-free risotto with the sweet, earthy flavor of vibrant beets. Top with creamy mascarpone for a truly decadent meal.

recipe updated Nov 6, 2019


  • Red onion icon
    Red onion
    1 (135g)
  • Garlic clove icon
    Garlic clove
  • Fresh beet icon
    Fresh beet
    1.25 (160g)
  • Butter icon
    2 tbsp (28g)
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Risotto rice icon
    Risotto rice
    1.25 cups (261g)
  • Red wine icon
    Red wine
    ¾ cup (161ml)
  • Vegetable stock icon
    Vegetable stock
    4 cups (960ml)
  • Fresh thyme icon
    Fresh thyme
    2 sprigs
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Fresh thyme icon
    Fresh thyme
    4 tsp (3g)
  • Parmesan cheese icon
    Parmesan cheese
    as needed
  • Mascarpone cheese icon
    Mascarpone cheese
    about ¾ cup (161g)


  • kCook icon Stove
  • kCook icon Skillet pan
  • kCook icon Slow cooker
  • kCook icon Large cast iron skillet
  • kCook icon Slow cooker bowl
  • kCook icon Medium bowl

Step preview

  1. Add butter and olive oil to a clean large cast iron skillet
  2. Heat - medium heat
  3. Add red onion to the large cast iron skillet
  4. Fry until softened - 5 min
  5. Stir in garlic clove, fresh beet and risotto rice the large cast iron skillet
  6. Cook - 1 min
  7. Mix in red wine and vegetable stock to the large cast iron skillet
  8. Add fresh thyme and salt & pepper to the large cast iron skillet
  9. Boil
  10. Get a clean slow cooker bowl
  11. Pour content of large cast iron skillet into slow cooker bowl and cover
  12. Cook in slow cooker until tender - 1 hr 45 min, low heat
  13. Get a clean medium bowl
  14. Spoon content of slow cooker bowl into medium bowl
  15. Top with fresh thyme, parmesan cheese, parmesan cheese and mascarpone cheese
  16. Serve
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