Crock Pot Risotto With Edamame

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 cups chicken broth
• 1 lb edamame, in the pod (1 cup shelled)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small onion, chopped
• 1 cup arborio rice, vialone nano or 1 cup carnaroli rice
• 1/3 cup parmesan cheese, freshly grated
• salt and pepper

Recipe

• 1 in a large saucepan, bring the broth to a boil.
• 2 add the edamame and cook as long as specified on the package, usually 5 minutes.
• 3 remove the beans and spread them out on a large plate.
• 4 reserved the broth.
• 5 as soon as the beans are cooled, pinch pods to remove the beans.
• 6 discard the pods.
• 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 then add the rice, stirring until it turns from translucent to opaque (do not brown), about 2 minutes.
• 9 scrape the rice into the slow cooker.
• 10 add the warm broth.
• 11 cover and cook on high for 1 3/4 to 2 1/4 hours.
• 12 the risotto should be only a bit liquid and the rice should be al dente.
• 13 stir in the edamame and the remaining 1 tablespoon of butter.
• 14 cover and wait about 5 minutes for the edamame to warm up and the butter to soften.
• 15 stir in the cheese and season with salt and pepper.
• 16 serve immediately.