Slow Cooker Vegetable Risotto
1st March 2015
Serves 6-8
Ingredients:
1 cup (200g) short grain/arborio rice (white or brown)
1 can coconut milk (full fat or light)
2 cups (500 ml) vegetable stock
Handful of parmesan finely grated
Handful of squash or carrot finely grated
1 tsp parsley (dried)
Salt and pepper
Ingredients:
1 cup (200g) short grain/arborio rice (white or brown)
1 can coconut milk (full fat or light)
2 cups (500 ml) vegetable stock
Handful of parmesan finely grated
Handful of squash or carrot finely grated
1 tsp parsley (dried)
Salt and pepper
Method:
Add rice, milk and stock into a slow cooker. Stir/mix well and turn cooker on ‘Low’ for approximately 2 hours. If possible stir every 30 minutes. Roughly 5 minutes before the total cooking time is complete, add the grated squash/carrot and parmesan. To serve, season with salt and pepper and sprinkle with parsley if desired.
Add rice, milk and stock into a slow cooker. Stir/mix well and turn cooker on ‘Low’ for approximately 2 hours. If possible stir every 30 minutes. Roughly 5 minutes before the total cooking time is complete, add the grated squash/carrot and parmesan. To serve, season with salt and pepper and sprinkle with parsley if desired.
Total time (prep and cooking): 2 hours and 10 minutes.
Suitable for: Gluten/dairy free, vegetarian, and vegan.
Other meal ideas: Serve with cold meats and or a crunchy green salad. They are also great for left overs as little rice patties dipped in beaten egg, bread crumbs and then pan fried.
Suitable for: Gluten/dairy free, vegetarian, and vegan.
Other meal ideas: Serve with cold meats and or a crunchy green salad. They are also great for left overs as little rice patties dipped in beaten egg, bread crumbs and then pan fried.
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