Plum Organics Little Foodies Cookbox

Slow Cooker Spinach, Peas & Pear Risotto

Debbie Koenig

Debbie Koenig’s Parents Need to Eat Too, a blog and book, offers tips, tricks & healthy recipes that work for busy families. You’ll find Nap-Friendly Recipes, Pantry Cooking (who has time to shop?), Quick Suppers, and even meals to eat with one hand!

Slow Cooker Spinach, Peas & Pear Risotto Slow Cooker Spinach, Peas & Pear Risotto


prep time: 15 min  cooking time: 2-3 hrs
We recommend using organic ingredients.

1/2c frozen peas (do not defrost)

3T minced scallions, whites & greens

1/2c grated parmesan cheese

1/2c dry white wine or Vermouth

2 Plum Organics Spinach, Peas & Pear pouches

3c reduced-sodium vegetable or chicken broth

2T basil-infused olive oil

1c arborio rice

2T softened butter

Salt & pepper


Most people think risotto is labor-intensive: all that stirring! Certainly not something you can pull off with a baby around. But risotto made with the gentle heat of a slow cooker needs almost no stirring. And when you flavor it with purees like Plum Organics’ Spinach, Peas & Pear, there’s virtually no prep—spend 15 minutes in the kitchen, then walk away. The result may be a bit less authentic than what you’d get in Milan, but it’s every bit as satisfying.

Heat oil in a medium skillet over medium heat, then add scallions. Cook, stirring occasionally, until soft, about 3 minutes.

Add rice and cook for 1-2 minutes, stirring to coat each grain, until rice makes a clacking sound, like beads.

Add wine or Vermouth and cook until almost completely absorbed, another 5-6 minutes, then scrape into slow cooker.

Add Plum pouches and broth. Stir, cover, and cook on HIGH for 2-3 hours.

Stir after 2 hours and cook until liquid is mostly absorbed & rice is al dente. Pay close attention; risotto overcooks quickly.

When risotto is ready turn off the machine, add peas, stir & cover for 5 minutes. Residual heat will defrost the peas.

Stir in the parmesan and butter, then season with salt and pepper. Makes 4-6 servings.