Spring Time Risotto - Slow Cooker Recipe
Nathalie
You can use a number of delicious, tender spring veggies like baby artichokes or young carrots.
ingredients
- 1 tablespoon olive oil
- 3 tablespoons finely chopped onion
- 2 cloves garlic, finely minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 3 cups water or chicken broth or light vegetable broth
- 1/2 cup thawed frozen petit peas or garden peas
- 1/2 cup fresh or thawed frozen asparagus tips
- 1/4 cup grated parmigiano-reggiano cheese
- 2 table spoons unsalted butter
- Salt and freshly ground pepper to taste
directions
- 1
In a small sauté pan over medium heat, warn the oil. Cook the onion until soft, 3 minutes. Add the garlic and rice and cook for 1 minute, stirring. Add the wine and cook, uncovered, until reduced by half, about 8 minutes. Scrape the mixture into the slow cooker. Add the broth, peas, and asparagus tips.
- 2
Cover and cook on HIGH for 2 to 2 1/2 hours. The risotto should be only a bit liquid and the rice should be al dente, tender with just a touch of tooth resistance. Add butter. Re-cover and wait a minute for the butter to soften. Stir in the cheese and season with the salt and pepper. Serve immediately, spooned in to bowls.
Source: Nathalie
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