Robust vegetables and a scattering of aromatic sage make this risotto wonderfully comforting and wholesome. To give this vegie beauty a twist, stir through a dollop of pesto or olive tapenade just before serving for an extra kick of flavour.
Looking for more warming slow cooked recipes?
Ingredients
Method
Heat ½ of the oil in a large saucepan over a high heat. Add onion and cook, stirring occasionally, for 5 minutes or until light golden. Add wine and bring to the boil. Cook, uncovered, for 5 minutes or until reduced by half. Add stock and bring to the boil.
Meanwhile, put garlic, carrot, swede, pumpkin, mushroom and sage in the bowl of a 4.5L slow cooker.
Pour hot stock mixture over vegetables. Heat remaining oil in a large frying pan over a high heat and add rice. Cook for 5 minutes. Add to slow cooker, then cover and cook on low for 1 hour 50 minutes.Â
Top with peas and parmesan. Cover and cook on high for 10 minutes. Fluff with a fork.
Serve with fried sage leaves, lemon wedges, shaved parmesan and extra olive oil.
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