Red capsicum and pea risotto


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 40

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

Traditionally risotto is made on the stovetop and stirred frequently, but a great result can be achieved in a slow cooker without all the stirring. Serve it with the pangrattato topping For extra crunch and flavour.


  • 1.6 litre (55½ fl oz) good-quality vegetable stock
  • 1 tablespoon olive oil
  • 2 red capsicums (peppers), seeds and membranes discarded, cut into 1 cm (½ inch) dice
  • 1 red or brown onion, finely chopped
  • 2 garlic cloves, crushed or finely chopped
  • 1 thyme sprig
  • 440 g (15½ oz/2 cups) arborio rice
  • 210 g (7½ oz/1½ cups) frozen peas, thawed
  • 20 g (¾ oz) butter
  • pangrattato topping (optional)
  • 25 g (1 oz/¼ cup) finely grated parmesan cheese, to serve (optional)


    Bring the stock to the boil in a saucepan, then remove from the heat.

    Meanwhile, put the oil, capsicum, onion, garlic, thyme and rice into the slow cooker. Add the hot stock and stir to combine. Cook for 1 hour and 20 minutes on low.

    Stir in the peas and cook for a further 10–15 minutes until the rice is cooked al dente. It should still feel a tiny bit firm to the bite. Stir in the butter.

    Serve topped with the pangrattato, if you like, and the parmesan.