Crock Pot Risotto With Edamame

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“Risotto can be very time-consuming. I make this in the crockpot and add edamame instead of fava beans. It is best served immediately or it will thicken.”
2hrs 10mins

Ingredients Nutrition


  1. In a large saucepan, bring the broth to a boil.
  2. Add the edamame and cook as long as specified on the package, usually 5 minutes.
  3. Remove the beans and spread them out on a large plate.
  4. Reserved the broth.
  5. As soon as the beans are cooled, pinch pods to remove the beans.
  6. Discard the pods.
  7. 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.
  8. Then add the rice, stirring until it turns from translucent to opaque (do not brown), about 2 minutes.
  9. Scrape the rice into the slow cooker.
  10. Add the warm broth.
  11. Cover and cook on HIGH for 1 3/4 to 2 1/4 hours.
  12. The risotto should be only a bit liquid and the rice should be al dente.
  13. Stir in the edamame and the remaining 1 Tablespoon of butter.
  14. Cover and wait about 5 minutes for the edamame to warm up and the butter to soften.
  15. Stir in the cheese and season with salt and pepper.
  16. Serve immediately.

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