Saffron Risotto with Peas
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Servings
4
Ingredients
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2 tbsp. olive oil
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1 pinch saffron
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½ small onion, diced small
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¼ cup butter, divided
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2 cups Arborio rice
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3½ cups chicken stock
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½ cup white wine
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1 sprig rosemary
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1 bay leaf
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1 tsp. salt
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½ tsp. ground black pepper
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¾ cup frozen peas, thawed
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¼ cup Parmesan cheese
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½ red pepper, diced
Directions
Ensure the kneading blade is installed in the Bread Pan. Place the olive oil, saffron, onion, and 2 tbsp. butter in the Bread Pan.
Place the Bread Pan in the appliance, ensuring that the “Slow Cook” text on the Bread Pan is facing you.
Set the appliance to the Slow Cooker mode. Select the Stew setting. Set the cooking time to 50 minutes.
After 5 minutes, add the rice.
After 2 minutes, add the stock, wine, rosemary, bay leaf, salt, and black pepper. Place the lid on the Bread Pan. Keep cooking until the cooking timer is complete.
When the cooking timer is complete, add the peas, Parmesan, red pepper, and the rest of the butter. Stir for 2 minutes before removing the bay leaf and rosemary and serving.