This is my Risotto I do in the slow cooker:
I'm making Asparagus Risotto in my slow cooker tonight and it is coming along beautifully This is the recipe:
Yield: 8 Servings of Crockpot Risotto
Ingredients:
5 Tbsp. olive oil, divided
1/3 cup minced shallots or onions
kosher salt and freshly-ground black pepper, to taste
1-1/4 cups arborio rice
3-3/4 cups low-sodium chicken broth or vegetable broth
1/4 cup white wine
1 lb. asparagus
1/2 cup freshly-grated Parmesan cheese
Preparation:
Heat 3 Tbsp. of the olive oil and the shallots in a medium skillet, cooking until shallots are softened. Season with salt and pepper. Stir in rice.
Spray the Crockpot stoneware with cooking spray, or brush with oil. Transfer rice mixture to Crockpot. Add chicken broth and wine. Cover and cook on high 2 to 2-1/2 hours (check after 1 hr, 45 minutes), until liquid is mostly absorbed.
Preheat oven to 425 degrees F. Wash and trim asparagus spears. Toss asparagus with remaining 2 Tbsp. olive oil. Season with salt and pepper. Roast 15-20 minutes, until tender. Transfer to a cutting board. Chop asparagus into bite-sized pieces. Add to risotto. Add parmesan cheese to risotto. Taste risotto, and season with salt and pepper, as needed.
We are just going to fry the asparagus in the frying pan with a little olive oil. Also add some grilled chorizo - because there is some in the fridge (a very good reason lol)
I will give you the verdict in a bout an hour.
Stay Tuned
Ok this is the verdict. Cook only for 2 hours- it was a little over cooked. Use chicken stock instead of vegetable stock. And yes my men are hungry eaters but the recipe would feed only 4. But as far as making risotto I only stirred twice. Very worth while doing.
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Julie-Ann
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. My DH and Mr17 are incredibly fussy. So far the only recipe they have both liked is risotto.
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