Indulge in a creamy and flavorful risotto bursting with the freshness of spring asparagus, all made effortlessly in the slow cooker.
Ingredients: 1 cup Arborio rice. 3 cups vegetable broth. 1/2 cup dry white wine. 1 pound fresh asparagus, trimmed and cut into 1-inch pieces. 1/2 cup grated Parmesan cheese. 1 tablespoon olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Put olive oil in a pan and heat it over medium-low heat. For about three to four minutes, until the onions and garlic are soft, add them. Add the garlic and onion mixture to the slow cooker. Salt and pepper should be added to the slow cooker along with the vegetable broth and white wine. Use a stir to mix. Cover and cook on low for two to three hours, or until the rice is soft. Add the asparagus pieces in the last 30 minutes of cooking. When the risotto is done, add the grated Parmesan cheese and mix it in. Serve hot with fresh parsley on top.
Prep Time: 15 minutes
Cook Time: 180 minutes
LA BOTTEGA DEI MAGHI edicola