Vegetable Risotto

Cook time

8 minutes




  • Crock-Pot® Express Crock Multi-Cooker
  • 1 tbsp olive oil
  • 15g butter (optional)
  • 1 medium onion, diced
  • 3 cloves of garlic, finely chopped
  • 1 red capsicum, finely chopped
  • 1 green capsicum, finely chopped
  • 1 tsp paprika
  • 200g Arborio rice
  • 650ml vegetable stock
  • 100g frozen peas defrosted.
  • 2 large handfuls of baby spinach leaves
  • 30g Parmesan cheese, grated
  • Fresh Basil leaves


  • Step 1 Press BROWN/SAUTÉ function. Adjust the time to 5 minutes. Press START/STOP and allow to preheat.
  • Step 2 Add 1 tbsp vegetable oil, butter, onion, garlic and capsicums to the cooking pot and sauté for 5 minutes, stirring often. Add the paprika and rice and stir well.
  • Step 3 Pour in the stock then secure the lid making sure the steam release valve is in the closed position. Press RICE/RISOTTO function and set the time for 8 minutes, then START/STOP.
  • Step 4 Once the unit has finished cooking, allow the unit to have a natural pressure release time of 5 minutes.
  • Step 5 Stir in the peas, spinach and parmesan and adjust the seasoning.
  • Step 6 Serve with freshly grated parmesan and some torn basil leaves.
  • Crock-Pot® Express Crock Multi-Cooker CPE200 Recipe

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