• 25g butter
  • 1 tbsp olive oil
  • 1 chopped onion
  • 2 garlic cloves
  • 2 ¼ pints hot veg stock
  • 2 teaspoons pesto
  • Juice of half a lemon
  • Salt and pepper
  • Fresh basil

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An easy supper thanks to the slow cooker.
Heat the butter and the oil in a frying pan, add the onion and fry for approx. 5 mins until softened. Stir in the garlic for a minute and then add the risotto rice and cook for a minute. Add all but 150ml of hot veg stock and season with salt and pepper, bringing to the boil. Transfer this liquid to the slow cooker pot, cover and cook on low setting for approx. 1hr 45 mins.
Then after this time stir in the pesto and the remaining liquid if needed. Place the frozen peas over the top of the rice and cook for a further 20 mins. Squeeze a little juice of half a lemon over individual portions and sprinkle finely grated parmesan. Garnish with basil leaves.
Serve with French beans too.