Red capsicum and pea risotto

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 40

Appears in
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


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