Crock Pot Risotto With Edamame

1. 1

   In a large saucepan, bring the broth to a boil.

2. 2

   Add the edamame and cook as long as specified on the package, usually 5 minutes.

3. 3

   Remove the beans and spread them out on a large plate.

4. 4

   Reserved the broth.

5. 5

   As soon as the beans are cooled, pinch pods to remove the beans.

6. 6

   Discard the pods.

7. 7

   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.

8. 8

   Then add the rice, stirring until it turns from translucent to opaque (do not brown), about 2 minutes.

9. 9

   Scrape the rice into the slow cooker.

10. 10

    Add the warm broth.

11. 11

    Cover and cook on HIGH for 1 3/4 to 2 1/4 hours.

12. 12

    The risotto should be only a bit liquid and the rice should be al dente.

13. 13

    Stir in the edamame and the remaining 1 Tablespoon of butter.

14. 14

    Cover and wait about 5 minutes for the edamame to warm up and the butter to soften.

15. 15

    Stir in the cheese and season with salt and pepper.

16. 16

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.