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.