Cheesy Risotto Recipe for Crock Pot

Barbara G.

Staff member

•1 cup short-grain brown rice
•4 cups fat free vegetable broth
•1 cups water
•1/3 cup dry white wine
•1 large fennel bulbs, cored and finely diced
•2 cups frozen French-cut green beans
•1/3 cup green onions, diced
•1 medium carrot, peeled and finely chopped
•1 large shallot, finely chopped
•1/2 cup mushrooms, chopped
•1/2 cup grated Parmesan cheese
•1/3 cup Greek yogurt, plain
•2 tsp fennel seeds
•3 cloves garlic, minced
•1 tbsp freshly grated lemon zest
•Salt and pepper to taste


1.Spray the inside of a 4-quart or larger slow cooker with non fat, butter flavored cooking spray.

2.Crush fennel seeds with a rolling pin or the bottom of a saucepan.

3.Combine the fennel seeds, diced fennel, rice, carrot, shallot and garlic in the slow cooker. Add broth, 1 cup water and wine, and stir to combine. Cover and cook until the rice is tender, but pleasantly chewy, and the risotto is thick and creamy, 2 1/2 to 3 1/2 hours on high or low.

4.Shortly before serving, cook green beans according to package instructions and drain.

5.Turn off the slow cooker. Stir the green beans, mushrooms, green onions, Parmesan, yogurt, lemon zest and pepper into the risotto. If it seems dry, heat the a bit more water and stir it into the risotto.

Preparation time: 20 minutes

Cooking time: 3-4 hours

Source: Laaloosh