Crockpot Lemon Pea Risotto
A creamy, zesty risotto infused with fresh lemon and sweet peas, effortlessly cooked to perfection in a slow cooker.
Servings: 4 | Cook Time: 120 minutes
Prep Time: 10 minutes | Total Time: 130 minutes
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup frozen peas
- 1 lemon, zested and juiced
- 1/2 cup grated Parmesan cheese
- 1/4 cup white wine
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Prepare Ingredients: In a skillet, heat olive oil over medium heat and sauté the onion until translucent.
- Combine in Crockpot: Add Arborio rice, sautéed onion, chicken broth, white wine, and butter to the slow cooker.
- Cook Risotto: Set the slow cooker to low and cook for 90 minutes, stirring occasionally.
- Add Peas: Stir in the frozen peas and cook for an additional 20 minutes until peas are tender.
- Finish with Lemon and Cheese: Stir in lemon zest, lemon juice, and Parmesan cheese until creamy.
- Season: Adjust seasoning with salt and pepper before serving.
Tips
- Stirring occasionally helps achieve a creamy consistency.
- Use freshly grated Parmesan for the best flavor.
- Ensure the peas are added at the end to maintain their bright color and texture.
Try a Different Way to Cook It
If you enjoyed this Crockpot Lemon Pea Risotto recipe, you might also love this Air fryer recipe: Air Fryer Crispy Pea Croquettes!