Ingredients

• 2 tbsp olive oil
• 3 tbsp butter
• 1 onion, finely chopped
• Salt and freshly ground black pepper
• 3 garlic cloves, finely chopped
• 1 1/2 cups Arborio rice or carnaroli rice
• 1 cup white wine
• 2 cups hot vegetable stock for the slow cooker (3 cups for the traditional method)
• 1/2 cup fresh or frozen fava or lima beans
• Bunch of asparagus spears, trimmed and chopped into bite-sized pieces
• 2 small zucchini, diced
• 1/2 cup grated Parmesan cheese, plus extra for serving

Directions

1. Prep, 15 mins; Cook, 10 mins precooking; Auto/Low 1 1/2 – 2 hrs

2. Preheat the slow cooker, if required. Heat the oil and half the butter in a large Dutch oven over medium heat, add the onion, and cook for 3-4 minutes until soft. Season with salt and pepper, add the garlic, and cook for a minute.

3. Stir in the rice and turn it in the oily butter so all the grains are coated. Cook for a few seconds. Increase the heat, add the wine, and let it bubble for 1-2 minutes until it has been absorbed. Transfer everything to the slow cooker, then pour in the stock and add the fava beans, asparagus, and zucchini. Cover with the lid and cook on auto/low for 1 1/2 – 2 hrs.

4. Stir in the remaining butter together with the Parmesan cheese, taste, and season if needed. Serve with more Parmesan and a lightly dressed wild arugula and tomato salad on the side.

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