I don’t usually bring out the crockpot during summer, so when I do, you know it will be good! The best benefit of slow cooker meals is that it’s prep + party (party aka no hands on cooking lol)
Rice is one of my carbohydrate staples. If you follow me on snapchat, you know I’m a big fan on risotto for rice that is always moist and tasty!
Arborio rice is the rice used in risotto and it actually has some surprising benefits!
1) HIGH IN PROTEIN – arborio rice offers up to 9 grams of protein per 1/4 cup of rice
2) EASY TO DIGEST – I typically eat grains as moderation for digestion reasons, but arborio rice actually helps aid in digestion and restores regular bowel function
I N G R E D I E N T S
2 teaspoons olive oil
1 small red onion, diced
¼ teaspoon ground sea salt
¼ teaspoon freshly ground red pepper
1 ¾ cup arborio rice
4 cups natural, low sodium chicken broth
12 asparagus stalks, rough ends removed
¼ cup parmesan, grated
2 tablespoons flat-leaf parsley, roughly chopped
I N S T R U C T I O N S
Heat the olive oil over medium heat in a small frying pan.
Add the onion, and season with salt and pepper. Cook for 5-7 minutes, or until softened.
Add the rice to the pan, and sauté for 1 minute.
Spray a 4-5 quart slow cooker with cooking spray.
Pour the rice and onion mixture into the slow cooker. Add the broth and cook on high for 1 ½ hours.
Bring a medium saucepan of water to a boil. Place asparagus in a steamer basket, and steam until bright green and crisp tender, about 3-5 minutes.
Stir the parmesan and asparagus into the risotto. Garnish with parsley.
recipe makes 5 servings
Slow Cooker Risotto Recipe
Ingredients
- 2 tsp olive oil
- 1 small red onion, diced
- 1/4 tsp ground sea salt
- 1/4 tsp freshly ground red pepper
- 1 3/4 cup arborio rice
- 4 cups natural, low sodium chicken broth
- 12 asparagus stalks, rough ends removed
- 1/4 cup parmesan, grated
- 2 tbsp flat-leaf parsley, roughly chopped
Instructions
- Heat the olive oil over medium heat in a small frying pan.
- Add the onion, and season with salt and pepper. Cook for 5-7 minutes, or until softened.
- Add the rice to the pan, and sauté for 1 minute.
- Spray a 4-5 quart slow cooker with cooking spray.
- Pour the rice and onion mixture into the slow cooker. Add the broth and cook on high for 1 ½ hours.
- Bring a medium saucepan of water to a boil. Place asparagus in a steamer basket, and steam until bright green and crisp tender, about 3-5 minutes.
- Stir the parmesan and asparagus into the risotto. Garnish with parsley.
Notes
During the Summer Fitcation Challenge, I highly suggest you combine the Weight Training Plans with the Eat Your Way Lean Meal Plan!
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