Crock Pot Risotto With Edamame - cooking recipe

Ingredients

2 cups chicken broth
1 lb edamame, in the pod (1 cup shelled)
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small onion, chopped
1 cup arborio rice, Vialone nano or 1 cup carnaroli rice
1/3 cup parmesan cheese, freshly grated
salt and pepper

Preparation

In a large saucepan, bring the broth to a boil.
Add the edamame and cook as long as specified on the package, usually 5 minutes.
Remove the beans and spread them out on a large plate.
Reserved the broth.
As soon as the beans are cooled, pinch pods to remove the beans.
Discard the pods.
In a small skillet over medium high heat, warm the oil and 1 Tablespoon of the butter; add the onion and cook, stirring until softened, 3 to 4 minutes.
Then add the rice, stirring until it turns from translucent to opaque (do not brown), about 2 minutes.
Scrape the rice into the slow cooker.
Add the warm broth.
Cover and cook on HIGH for 1 3/4 to 2 1/4 hours.
The risotto should be only a bit liquid and the rice should be al dente.
Stir in the edamame and the remaining 1 Tablespoon of butter.
Cover and wait about 5 minutes for the edamame to warm up and the butter to soften.
Stir in the cheese and season with salt and pepper.
Serve immediately.