Slow Cooker Beet & 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 Aug 2, 2019


  • Butter icon
  • Olive oil icon
    Olive oil
  • Red onion icon
    Red onion
  • Garlic clove icon
    Garlic clove
  • Fresh beet icon
    Fresh beet
  • Risotto rice icon
    Risotto rice
  • Red wine icon
    Red wine
  • Vegetable stock icon
    Vegetable stock
  • Fresh thyme icon
    Fresh thyme
    about 2 sprigs
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Fresh thyme icon
    Fresh thyme
  • Parmesan cheese icon
    Parmesan cheese
    as needed
  • Mascarpone cheese icon
    Mascarpone cheese


  • 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. Prep and set aside red onion: chopped
  2. Prep and set aside garlic clove: finely chopped
  3. Prep and set aside fresh beet: cooked & diced
  4. Get a clean large cast iron skillet
  5. Add butter
  6. Add olive oil
  7. Heat - medium heat
  8. Add prepared red onion
  9. Fry until softened - 5 min
  10. Stir in prepared garlic clove
  11. Stir in prepared fresh beet
  12. Stir in risotto rice
  13. Cook - 1 min
  14. Mix in red wine
  15. Mix in vegetable stock
  16. Add fresh thyme
  17. Add salt & pepper
  18. Boil
  19. Get a clean slow cooker bowl
  20. Pour content of large cast iron skillet into slow cooker bowl and cover
  21. Cook in slow cooker until tender - 1 hr 45 min, low heat
  22. Get a clean medium bowl
  23. Spoon content of slow cooker bowl into medium bowl
  24. Top with fresh thyme
  25. Top with parmesan cheese
  26. Top with parmesan cheese
  27. Top with mascarpone cheese
  28. Serve
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