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Slow Cooker Asparagus Risotto
4.5 from 12 votes

Slow Cooker Asparagus Risotto

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.

Prep Time
10 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 25 mins
Servings: 6
Calories: 556 kcal
Cuisine: Italian

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 from 1 large lemon, zest
  • 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 butter unsalted
  • 6 tablespoon Parmesan Cheese grated

Instructions

    Cup of Yum
  1. 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.
  2. Add the rice and stir to fully coat with the oil. Cook for three minutes.
  3. Add the wine and cook until almost all the liquid has evaporated, about 3 to 5 more minutes.
  4. 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.
  5. 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.
  6. Remove the lid and stir in the butter and Parmesan cheese. Taste and add more salt, if desired.
  7. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 556

% 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.