Crock Pot Risotto With Edamame

• 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

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.

chicken broth, edamame, olive oil, unsalted butter, onion, arborio rice, parmesan cheese, salt

Taken from www.food.com/recipe/crock-pot-risotto-with-edamame-253379 (may not work)