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Slow Cooker Tomato Risotto

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

13.9g

Energy (kJ)

2616kJ

Energy (kcal)

626kcal

Carbohydrate incl. fibre (g)

81.2g

Carbohydrate excl. fibre (g)

73.8g

Sugar (g)

12.1g

Fibre (g)

7.4g

Fat (g)

24.1g

Saturated fat (g)

5.3g

Unsaturated fat (g)

17.7g

Monounsaturated fat (g)

15.0g

Polyunsaturated fat (g)

2.5g

Trans fat (g)

0.0g

Cholesterol (mg)

11mg

Sodium (mg)

649mg

Salt (g)

1.62g

Vitamin A (IU)

2978IU

Vitamin C (mg)

51.2mg

Calcium (mg)

210mg

Iron (mg)

5.44mg

Potassium (mg)

1083mg

Total

55.4g

10464kJ

2506kcal

324.9g

295.2g

48.3g

29.7g

96.5g

21.3g

70.8g

59.8g

10.0g

0.0g

44mg

2596mg

6.49g

11914IU

204.7mg

839mg

21.75mg

4331mg

  • 75 ml olive oil
  • 2 red onions, quartered
  • 2 garlic cloves, bashed
  • 2 tsp dried Italian herb seasoning
  • 2 - 3 punnets fresh tomatoes
  • 300 g Arborio rice
  • 200 ml white wine
  • 400 ml water
  • 1 Knorr Vegetable Stock Pot
  • 50 g grated Parmesan for garnish
  • 1 Preheat the oven to 180c.
  • 2 Lay out the tomatoes in a large roasting tin. Add in the quartered red onions, garliccloves, dried Italian herb seasoning and a generous sprinkle of sea salt. Now pour over the olive oil, submerging the tomatoes somewhat and place in the oven for 40 minutes.
  • 3 Turn on your slow cooker and allow to heat up.
  • 4 When the tomatoes are caramelised and starting to melt into a rich, fragrant sauce, remove from the oven and allow to cool. Take out the vine stalks and the woodier thyme sprigs. Still in the roasting tin, blitz everything into a smooth sauce, using a hand-held stick blender
  • 5 Pour this into your preheated heated slow cooker, add in the risotto rice and stir through.
  • 6 Pour over the white wine and the water, then add in a Knorr’s vegetable stock pot andallow to melt into the sauce. Give everything a good stir, cover and leave for an hour and a half, until the rice has absorbed all of the sauce.
  • 7 Serve topped with a sprinkle of grated parmesan