2 tablespoons butter
1 onion, finely chopped
1 shallot, minced
2 cups Arborio rice
4-1/2 cups chicken broth
1/2 cup white wine or pear nectar
Salt and pepper to taste
1-1/2 cups frozen baby peas, thawed
2 tablespoons butter
1 cup grated Parmesan cheese


In medium saucepan, melt 2 tablespoons butter over medium-low heat. Add onion and shallot; cook and stir until tender, about 5-7 minutes. Add rice; cook and stir until rice is slightly toasted, about 3-4 minutes longer.

Place rice and onion mixture in 3-quart slow cooker. In medium saucepan, combine chicken broth, wine or pear nectar, and salt and pepper. Place over low heat to warm.

Turn on crock-pot to low. Add the warm broth mixture and stir well. Cover and cook on high for 1 hour, then remove cover and stir. Cover again and cook 45-55 minutes longer until rice is almost tender. You may need to add another 1/2 to 1 cup of the broth if you like a soupier risotto.

Stir in peas and 2 tablespoons butter. Cook on high 15-20 minutes longer until rice is tender. Stir in cheese, turn off slow cooker, and let stand 10 minutes.