This easy and creamy Slow Cooker Red Capsicum and Pea Risotto is a delicious, hearty meal perfect for any day. Made with simple ingredients like red capsicums, peas, and arborio rice, it’s a quick, nutritious dish you can prepare with pantry staples. Top it with parmesan for extra flavor!

Recipe Ingredients

• 1.6 litres (55½ fl oz) / 6 ¾ cups 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 sprig thyme
• 440 g (15½ oz / 2 cups) arborio rice
• 210 g (7½ oz / 1½ cups) frozen peas, thawed
• 20 g (¾ oz) / 1 ½ tablespoons butter
• Pangrattato topping (optional)
• 25 g (1 oz / ¼ cup) finely grated parmesan cheese, to serve (optional)

How To Make Slow Cooker Red Capsicum And Pea Risotto

1. Prepare the Stock: Bring the stock to the boil in a saucepan, then remove from heat.
2. Cook in the Slow Cooker: Put the oil, capsicum, onion, garlic, thyme, and rice into the slow cooker. Add the hot stock and stir to combine. Cook on low for 1 hour and 20 minutes.
3. Add the Peas and Finish Cooking: Stir in the peas and cook for a further 10–15 minutes until the rice is al dente. It should still feel a little firm to the bite. Stir in the butter.
4. Serve: Serve topped with pangrattato (if desired) and parmesan.

Recipe Tips

• Use hot stock: Always add hot stock to the slow cooker to help the rice cook evenly and absorb the flavors better.
• Stir halfway through cooking: Stir the risotto after the first hour to ensure the rice cooks evenly and doesn’t stick to the sides.
• Check rice texture: The rice should still have a tiny firmness when you taste it before adding the peas; this is the perfect “al dente” texture.
• Add butter at the end: Stir in the butter after cooking to keep the risotto creamy and rich without it separating.
• Customize with vegetables: Feel free to swap the red capsicum with other veggies like zucchini or mushrooms for a different flavor twist.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Quick Italian Beef Sandwiches With Provolone
• Slow Cooker Puy Lentils With Caponata
• Slow Cooker Pumpkin And Cherry Tomato Risotto

Slow Cooker Red Capsicum And Pea Risotto

Recipe by Shili MohamedCourse: , DinnerCuisine: , ItalianDifficulty: , Medium

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

30

minutes

Calories

356.5

kcal

This easy and creamy Slow Cooker Red Capsicum and Pea Risotto is a delicious, hearty meal perfect for any day. Made with simple ingredients like red capsicums, peas, and arborio rice, it’s a quick, nutritious dish you can prepare with pantry staples. Top it with parmesan for extra flavor!

Ingredients

• 1.6 litres (55½ fl oz) / 6 ¾ cups 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 sprig thyme

• 440 g (15½ oz / 2 cups) arborio rice

• 210 g (7½ oz / 1½ cups) frozen peas, thawed

• 20 g (¾ oz) / 1 ½ tablespoons butter

• Pangrattato topping (optional)

• 25 g (1 oz / ¼ cup) finely grated parmesan cheese, to serve (optional)

Directions

• Prepare the Stock: Bring the stock to the boil in a saucepan, then remove from heat.
• Cook in the Slow Cooker: Put the oil, capsicum, onion, garlic, thyme, and rice into the slow cooker. Add the hot stock and stir to combine. Cook on low for 1 hour and 20 minutes.
• Add the Peas and Finish Cooking: Stir in the peas and cook for a further 10–15 minutes until the rice is al dente. It should still feel a little firm to the bite. Stir in the butter.
• Serve: Serve topped with pangrattato (if desired) and parmesan.