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Slow Cooker Risotto Recipe

Course Sides

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

Recipe makes 5 servings