Instructions for cooking up a creamy asparagus risotto in a slow-cooker.
Who knew you could cook up a fabulous risotto in a slow cooker with almost no stirring? Not me, that’s for sure.
Because of the kitchen remodel, one of my favorite kitchen tools right now is my slow cooker. So when I ran across this recipe in Easy Vegetarian Slow Cooker, a little cookbook Calisto Media sent me, I had to try it. This is a very unassuming paperback cookbook designed for people on the go, meaning the recipes are very straightforward and don’t require a lot of prepping. It provides 77 easy slow-cooker recipes for soups and stews of course like Minestrone Soup, but also for dishes like Vegetable-Stuffed Tomatoes and Swiss Chard Lasagna. Even desserts get equal time with Chocolate-Coconut Bread Pudding, Poached Pears with Caramel, and Chocolate – Strawberry Pudding Cake (I’m trying this one next!)
As a heads up, because it’s ostensibly geared to a busy family, this cookbook calls for canned beans, canned corn and frozen asparagus to minimize prepping. I’m a strong proponent of cooking up beans from a dried form, and have easy access to fresh vegetables, so I substituted freely when making the recipes and everything came out great. Also, if you prefer a crust on any of the dishes, a slow cooker is generally not the best way to go since it’s a very moist cooking method as compared to the oven. All that said, in the end I came away with some great new slow cooker meals I’ll be making for a long time, like this Creamy Asparagus Risotto.
On the risotto, I admit, I was suspicious. I’ve made many risottos through the years with two abiding rules:
- Stir often
- Serve immediately
But the slow-cooker method only required stirring four times:
- When I combined the ingredients in the slow-cooker
- Half-way through the cooking
- When I added some fresh asparagus an hour later
- When I stirred in the cheese at the end.
It was even a little creamier than other risottos I’ve made, and it was patient. It waited while I threw together a salad without firming up, and reheated beautifully the next day. If you want to serve risotto at your next dinner party, this is totally the way to go!
As a note, the original recipe called for sautéing garlic, onion, and carrots together for the risotto base, but I opted instead to use some Leek Confit I had on hand to 1. save time and because 2. I don’t have a working stove yet.
And for those of you interested in a recent photo of our kitchen project, here’s one from this morning! We’re making great progress!! Microwave in. Stove was installed today.
Serves: Serves 6
- Stir together the Leek Confit, rice, broth, salt and pepper in the slow cooker, cover it, and cook on low for 4 hours.
- Stir once after 2 hours.
- Slice the asparagus into 1" pieces and stir into the risotto at the 3 hour mark.
- When the risotto is done, stir in the cheeses and serve.
- Top with pine nuts or pepitas.
And now for the #Giveaway!
Calisto Media is offering to send a copy of Easy Vegetarian Slow Cooker to you,
I’m adding an olive wood risotto spoon to the giveaway package. Risotto spoons have a hole in the middle that allows the rice to flow through during stirring.
This facilitates a creamy risotto, but they’re great for other things too: porridges, puddings, and even for adding proofed yeast to flour as it helps to prevent mixtures from slopping over the tops of mixing bowls.
Here’s how you enter:
Use the rafflecopter gizmo below – it’s super easy to use. You’ll get one entry each for:
- Tweeting about the #giveaway
- Liking The Wimpy Vegetarian Facebook page
- Following me on Twitter
- Following me on Pinterest
- Leaving me a comment about anything at all
a Rafflecopter giveaway
Disclaimer: I was provided a review copy of Easy Vegetarian Slow Cooker. All opinions expressed are my own. This giveaway is not sponsored—I just want to spread the word on a great little book.