Slow Cooker Asparagus Risotto
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
2 hrs 10 mins
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Total Time
2 hrs 25 mins
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Servings
6
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Calories
556 kcal
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Cuisine
Italian
Slow Cooker Asparagus Risotto
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You will never make risotto any other way once you follow this method for making it in your slow cooker. It's okay to give the risotto a stir every now and then, but not 100% necessary.
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Ingredients
- 3 tablespoon olive oil plus more for serving
- 1 cup onion chopped
- 3 cloves garlic minced
- 2 cups arborio rice or Carnaroli
- ¾ cup white wine
- 5½ cups chicken stock or vegetable stock, heated
- 1 tablespoon lemon zest from 1 large lemon
- 2 tablespoon lemon juice from 1 large lemon
- 1½ teaspoon kosher salt
- 1 teaspoon black pepper
- 1 lb asparagus ends cut off, cut into 1-inch pieces
- 6 tablespoon unsalted butter
- 6 tablespoon Parmesan Cheese grated
Instructions
- Heat the oil in a large skillet or saucepan over medium-high heat. Add the onion and cook until soft and translucent, about 3 to 5 minutes. Add the garlic and cook for another 30 seconds.
- Add the rice and stir to fully coat with the oil. Cook for three minutes.
- Add the wine and cook until almost all the liquid has evaporated, about 3 to 5 more minutes.
- Transfer the rice mixture to the slow cooker. Add the heated stock or broth, lemon zest, lemon juice, salt, and pepper. Cover, then turn on HIGH and cook for 90 minutes.
- Remove the lid and stir the rice with the liquid. There will still be plenty of liquid at this point, but the rice should have expanded and starting to become soft. Stir in the asparagus, cover, and continue cooking on HIGH for another 30 minutes.
- Remove the lid and stir in the butter and Parmesan cheese. Taste and add more salt, if desired.
- Serve at once, adding a drizzle of quality olive oil, a sliver or two of fresh Parmesan, and a couple of grinds of black pepper, if desired.
Notes
- It's important to make sure the stock is warmed before adding to the slow cooker. You can warm it on the stove in a saucepan, or in a heat-proof vessel in your microwave. It doesn't have to be boiling, just not chilled or even room-temperature.
- We strongly recommend using Arborio rice for this recipe. Regular long-grain rice will not produce the creamy texture that makes this dish so special. Click the link to have Arborio rice shipped to your doorstep.
- Go with a good-quality dry white wine for the dish. Chardonnay and Sauvignon Blanc are both good choices.
- We love adding butter to the final dish because it gives it an extra-special luxurious taste and texture, however, you can reduce the amount of butter, or even omit it, if desired, and still have a wonderful risotto.
- Risotto is best served once it is ready, but it is still delicious reheated the following day. It will keep in the refrigerator for up to 1 week and can be frozen for up to 1 month.
Nutrition Information
Show Details
Calories
556kcal
(28%)
Carbohydrates
68g
(23%)
Protein
14g
(28%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Cholesterol
41mg
(14%)
Sodium
983mg
(41%)
Potassium
501mg
(14%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
965IU
(19%)
Vitamin C
10mg
(11%)
Calcium
101mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 68g | 23% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 41mg | 14% |
| Sodium | 983mg | 41% |
| Potassium | 501mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 965IU | 19% |
| Vitamin C | 10mg | 11% |
| Calcium | 101mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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