Crock Pot Risotto with Edamame
Achieve restaurant-quality comfort food with this irresistibly creamy Crock Pot Risotto with Edamame—a hands-off twist on the traditional stovetop recipe. Perfect for busy weeknights or elegant gatherings, this one-pot wonder combines Arborio rice, flavorful vegetable broth, and a splash of dry white wine to create a luxurious, velvety texture. Bright, protein-packed edamame adds a pop of color and nutrition, while Parmesan cheese and butter give the dish a rich, indulgent finish. The slow cooker does all the heavy lifting, with minimal stirring required to ensure even cooking. Garnish with fresh parsley for a touch of freshness, and serve as a hearty main or an impressive side dish alongside your favorite salad or seafood. This effortless crock pot risotto strikes the perfect balance between gourmet and practical, making it a must-try for any food lover.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Vegetable broth
- 0.5 cups Dry white wine
- 1 Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 2 tablespoons Olive oil
- 1.5 cups Frozen shelled edamame, thawed
- 0.75 cups Parmesan cheese, grated
- 2 tablespoons Unsalted butter
- 0.75 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Begin by preparing the ingredients: finely chop the yellow onion and mince the garlic cloves. Thaw the frozen edamame by rinsing it under cool water or soaking it briefly in warm water.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 1 minute, being careful not to burn it.
Transfer the sautéed onion and garlic mixture to the crock pot. Add the Arborio rice, vegetable broth, white wine, salt, and pepper. Stir everything together to combine.
Cover the crock pot with the lid and set it to high heat. Allow the risotto to cook for 1.5–2 hours, stirring every 30–40 minutes to ensure the rice cooks evenly and doesn’t stick to the bottom.
About 10 minutes before the risotto is finished, add the thawed edamame to the crock pot. Gently stir to combine and allow the edamame to warm through.
Once the rice is tender and the mixture is creamy, stir in the grated Parmesan cheese and butter. Taste and adjust the seasoning as needed, adding more salt or pepper if desired.
Serve the risotto hot, garnished with freshly chopped parsley if desired. Pair with a crisp salad or a glass of white wine for a complete meal.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 6.6 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 900 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
