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.
Slow Cooker Creamy Asparagus Risotto
Ingredients
- 1 cup Leek Confit
- 1 1/2 cups arborio rice
- 4 cups vegetable broth
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 bundle fresh asparagus about 9 ounces when trimmed
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Gruyere cheese
- 2 Tbsp toasted pine nuts or pepitas
Instructions
- 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.
Jen says
Found your blog only recently but love your recipes and the way you present them. I like the fact that you can also write about what not to expect from things like in the review above.
The Wimpy Vegetarian says
Thank you so much Jen! You really made my day!!
MicheleW says
Love the stove
The Wimpy Vegetarian says
Thanks so much Michele! It was such a relief to see that this time they delivered the right one ☺️
apuginthekitchen says
Slow cooker risotto, never in a million years would I think it could be done but it can and it looks great. Your kitchen is beautiful, love the green tiles!
The Wimpy Vegetarian says
I would never have guessed it either, Suzanne. I had to try it. We love the green too. I found and old, small kitchen table at a consignment store painted the same color that I use as a “desk”. We liked the color so much we decided to make that our accent color in the kitchen. Such a fun project this has been☺️
Melissa says
Is it just me, or does homemade risotto taste way better than the options offered at any restaurant. Every time I’ve dined out and tried the risotto, it seems overcooked.
The Wimpy Vegetarian says
Definitely not just you, Melissa! I’ve yet to have a risotto in a restaurant that I’ve liked.
Barbara says
This sounds fantastic. Trying it this week.
The Wimpy Vegetarian says
Thanks Barbara! I hope you like it too! Feel free to sauté about 1/2 cup of sautéed onion and 3 minced garlic cloves before adding the rice. I can tell that would be a nice addition. I just didn’t have an easy way to do it that way without a stove.
Arielle says
Don’t have an oven/stove either so this recipe is intriguing – can’t wait to try it!
The Wimpy Vegetarian says
Thanks Arielle! I had some leek confit on hand, but you need a stove to make that, and the dish needs something in that family of leeks, onion, garlic to add a little depth to it. I recommend adding a thinly sliced small leek and a minced small shallot to the slow cooker with a little olive oil or butter and cook until it becomes fragrant before adding the rice et al. I hope you like it!!!
Arielle says
Many thanks – everything is better with a little onion and butter, yes? Btw, I love the website!
The Wimpy Vegetarian says
Thanks so much Arielle!! And yes, everything is DEFINITELY better with onion and butter 🙂
laurasmess says
Your new kitchen is BEAUTIFUL Susan!! Love that tiled splash back! You must be so excited to be near the completion stage 🙂 As for this risotto, I had no idea that you could make one in a slow cooker. This looks delicious xx
The Wimpy Vegetarian says
Thanks so much Laura!! The house is over 100 years old, so we wanted to do something in fitting with that. We’re delighted. Painters here today. Cabinet makers hopefully next week to finish up their part. Yay!! And on the risotto, yes, really who knew you could do risotto that way. It’s not exactly the same – I like to use a little wine up front – but I’m going to continue to tinker with it since I love making it this way now 🙂
Donna Currie says
Twice in my life, I’ve had to live without use of a stove. Once was when we were doing a complete kitchen remodel and the second was when our stove died and there were complications getting the new stove installed.
I’m sure you’ll appreciate that stove even more after you’ve been without it for a while 😉
The Wimpy Vegetarian says
That’s for sure, Donna! The new stove is finally installed and tomorrow is the first morning without workers sharing my kitchen in a month. I can’t WAIT to cook and bake something 🙂
cheri says
Hi Susan, great post as usual, might have to buy myself a slow cooker after reading this, love risotto also, was not aware that the wooden spoon with the hole in it had such a specific use, it’s amazing what we can all learn from each other.
cheri says
Forgot to add……your kitchen looks amazing!
The Wimpy Vegetarian says
Thanks cheri!!! I’m so excited. I’m going to use my new range for the first time tomorrow and I just can’t wait.
The Wimpy Vegetarian says
It’s so true – we really do all learn from each other 🙂
Tara says
I would love to make risotto in a slow cooker!!
The Wimpy Vegetarian says
It’s an amazingly great way to make it, Tara!!
Jane, The Heritage Cook says
What a wonderful recipe Susan! I love the idea of being able to use the slow cooker for risotto and not baby-sitting it as it cooks. What a time saver!!
The Wimpy Vegetarian says
Totally Jane!! I was shocked at how well it worked. You’ve gotta try it!
Choc Chip Uru says
Your kitchen looks magnificent my friend as does the beautiful creamy risotto 🙂
Cheers
Choc Chip Uru
The Wimpy Vegetarian says
Thanks soooo much CCU!!!
Cathy says
Glad the kitchen remodel is coming along and that the slow cooker is coming to your rescue!
The Wimpy Vegetarian says
We’re getting there – and even though the remodel has gone really well, I’m happy to approach the end of it. And yes, thank goodness for the slow cooker. And the grill 🙂
Jess M says
I love learning how to cook new things in the crock, brilliant!!
The Wimpy Vegetarian says
Me too, Jess. It’s such a great way to cook – it’s so low maintenance 🙂
Anna says
I think I have one or two of those spoons, but I’ll admit I had no idea what to use them for. I may even have gotten rid of them when we moved. So, I need a new one!
Love that backsplash in your kitchen. I know you are going to be so happy when everything is done – and it will all be worth it. Though that’s hard to imagine while you’re in the middle of it. I had guys in putting tile floors in my kitchen/breakfast area, and some other areas in my house, last week, so I was only out of the kitchen for the better part of a week – and that was long enough. I can’t imagine a complete kitchen re-do! (But if will be worth it!)
I should get extra credit for leaving such a long comment. 🙂
The Wimpy Vegetarian says
Extra credit coming your way, Anna!! 🙂 It’ll be a month on Tuesday, but tomorrow I get to use my new stove/oven for the first time and I can’t wait!!!
Karen says
I love my slow cookers! I just made boneless pork ribs with spaghetti sauce and lots of veggies. Serve over pasta.
The Wimpy Vegetarian says
Oh, that’s a fantastic dish to make in the slow cooker, Karen!! I make that when family is visiting us for ski weekends.
Dorothy at Shockingly Delicious says
Risotto in the slow cooker? Who knew? I am ALL OVER this one!
The Wimpy Vegetarian says
Totally, Dorothy. It’s a genius way to make risotto!!!
Beth says
Great giveaway! This looks like an awesome recipe
Stacy says
I love my slow cooker, but like you, I’d never thought to attempt risotto in it. Must rectify that!
Your kitchen is going to be so lovely, Susan! I’ll bet you can hardly wait till it’s done. I can’t imagine not having a working stove!
Shaina says
Risotto is my absolute favorite Italian dish…this sounds so so delicious
Erika says
Ahhh!!! What a cute kitchen yours is shaping up to be! Can’t wait until you can move in and start cooking in it (although I’m sure you’re even more eager!) I LOVE this shortcut for risotto–it looks so creamy and sounds so delicious!! And learned something new today–my parents definitely had a risotto spoon in their drawer of utensils and I definitely never knew what it was for 🙂
Amanda E says
Fellow SRC member and vegetarian – who could always use another veggie cookbook. Also TiL about Risotto Spoon, I remember seeing on like that at my Grandparent’s house but had no idea what it was for! I’ll have to be on the lookout for one!
Adri says
Well, first, your kitchen is glorious! Congratulations. And I sure never knew one could make risotto in a slow cooker. How wonderful is that! Thanks for the info.
http://adribarrcrocetti.com/main/2014/04/03/homemade-ricotta-cavatelli-with-sausage-and-swiss-chard-and-a-giveaway/
itzia says
i think we’re going to try this risotto.
Goodie says
Love your recipes, good luck with remodel
Annette says
Gosh this recipe looks so delicious and I just happen to have some fresh asparagus on hand….
I really do need to use my slow cooker more often; I guess if I had a cookbook for it I would be inspired to do just that.
mjskit says
WOW! Your kitchen is really coming along! Love the cabinets and the backsplash!!!! You are going to feel like you’re in heaven when it’s all done. That risotto looks so creamy and delicious! The first ingredient has me hooked!!! I don’t have a slowcooker, but I will definitely make this the old fashion way of stirring and stirring and stirring. 🙂 (Since I don’t have a slowcooker I won’t be entering the giveaway.)
Liz says
Oooh, I don’t use my slow cooker nearly enough, but I must try risotto in it now. Yours looks perfect! And your kitchen looks incredible!!!
Tracy says
I’m so pleased to discover your blog! that kitchen is lovely. I’ve been a vegetarian (not wimpy 🙂 ) for over 25 years, and I use my slow-cooker primarily for beans (no soaking) and steel-cut oats. Look forward to trying some of your recipes!
Julie says
Making the slow cooker risotto. Following the recipe exactly but when I added the asparagus at the 3 hour mark, the risotto is very stiff, all liquid is gone .Doesn’t look creamy like the picture and I still have an left of cooking. I feel tempted to add more liquid…we’ll see…
Gleppie says
Do you think I can double or triple this in a large crock?
The Wimpy Vegetarian says
Sorry it’s taken me a couple days to respond, Gleppie! I’ve had a very sick puppy in and out of the hospital all week. I feel comfortable doubling it. If you decide to triple, I would keep an eye on the liquid. I find when I triple recipes, the amounts can suddenly be off a bit. I hope you make it and enjoy it!
Jan says
Have you tried making it in an instant pot? I have made this in the slow cooker but would like to try the instant pot.
Easyladys says
Risotto is so simple when made in the Crockpot and roasted asparagus livens up this recipe. Although the white wine cooks out of this Crockpot risotto if you prefer not to cook with wine, use chicken broth instead.