Slow Cooker Asparagus Risotto
Servings: 6
Calories: 556kcal
You will never make risotto any other way once you follow this method for making it in your slow cooker. It's okay to give the risotto a stir every now and then, but not 100% necessary.
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Equipment
- Large skillet/saucepan
- 8 or 10-Qt Slow Cooker
Ingredients
- 3 tablespoon olive oil plus more for serving
- 1 cup onion chopped
- 3 cloves garlic minced
- 2 cups Arborio rice or Carnaroli
- ¾ cup white wine
- 5½ cups chicken stock or vegetable stock, heated
- 1 tablespoon lemon zest from 1 large lemon
- 2 tablespoon lemon juice from 1 large lemon
- 1½ teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 lb asparagus ends cut off, cut into 1-inch pieces
- 6 tablespoon unsalted butter
- 6 tablespoon Parmesan cheese grated
Instructions
- Heat the oil in a large skillet or saucepan over medium-high heat. Add the onion and cook until soft and translucent, about 3 to 5 minutes. Add the garlic and cook for another 30 seconds.
- Add the rice and stir to fully coat with the oil. Cook for three minutes.
- Add the wine and cook until almost all the liquid has evaporated, about 3 to 5 more minutes.
- Transfer the rice mixture to the slow cooker. Add the heated stock or broth, lemon zest, lemon juice, salt, and pepper. Cover, then turn on HIGH and cook for 90 minutes.
- Remove the lid and stir the rice with the liquid. There will still be plenty of liquid at this point, but the rice should have expanded and starting to become soft. Stir in the asparagus, cover, and continue cooking on HIGH for another 30 minutes.
- Remove the lid and stir in the butter and Parmesan cheese. Taste and add more salt, if desired.
- Serve at once, adding a drizzle of quality olive oil, a sliver or two of fresh Parmesan, and a couple of grinds of black pepper, if desired.
Video
Notes
It's important to make sure the stock is warmed before adding to the slow cooker. You can warm it on the stove in a saucepan, or in a heat-proof vessel in your microwave. It doesn't have to be boiling, just not chilled or even room-temperature.
We strongly recommend using Arborio rice for this recipe. Regular long-grain rice will not produce the creamy texture that makes this dish so special. Click the link to have Arborio rice shipped to your doorstep.
Go with a good-quality dry white wine for the dish. Chardonnay and Sauvignon Blanc are both good choices.
We love adding butter to the final dish because it gives it an extra-special luxurious taste and texture, however, you can reduce the amount of butter, or even omit it, if desired, and still have a wonderful risotto.
Risotto is best served once it is ready, but it is still delicious reheated the following day. It will keep in the refrigerator for up to 1 week and can be frozen for up to 1 month.
Nutrition
Calories: 556kcal | Carbohydrates: 68g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 983mg | Potassium: 501mg | Fiber: 4g | Sugar: 7g | Vitamin A: 965IU | Vitamin C: 10mg | Calcium: 101mg | Iron: 5mg