green bean risotto with pesto

Preparation time 20 minutes

Cooking temperature low

Cooking time 2 hours 5 minutes–2½ hours

Serves 4

25 g (1 oz) butter

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, chopped

250 g (8 oz) risotto rice

1.2 litres (2¼ pints) hot vegetable stock

2 teaspoons pesto

125 g (4 oz) extra fine frozen green beans

125 g (4 oz) frozen peas salt and pepper

To garnish

Parmesan shavings

basil leaves

Preheat the slow cooker if necessary; see the manufacturer’s instructions. Heat the butter and oil in a saucepan, add the onion and fry, stirring, for 5 minutes or until softened and just beginning to brown.

Stir in the garlic and rice and cook for 1 minute. Add all but 150 ml (¼ pint) of the stock, season with salt and pepper, then bring to the boil. Transfer to the slow cooker pot, cover with the lid and cook on low for 1¾–2 hours.

Stir in the pesto and the remaining stock if more liquid is needed. Place the frozen vegetables on top of the rice, replace the lid and cook for another 20–30 minutes or until the vegetables are hot. Serve, garnished with Parmesan shavings and basil leaves.

For green bean risotto with sage & pancetta, add 75 g (3 oz) diced pancetta or smoked streaky bacon when frying the chopped onion. Add 2 stems of sage to the mixture when adding the stock instead of the pesto. Replace the basil leaves with some tiny sage leaves.