• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Wimpy Vegetarian
  • Home
  • About
    • About Susan
    • Privacy Policy and Terms of Use
  • Recipe Index
  • Essential Pantry
    • Reduced Balsamic Vinegar
  • Contact Me
menu icon
go to homepage
  • Recipes
  • Meal Plans
  • Vegetarian 101
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Meal Plans
    • Vegetarian 101
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » MAINS

    Slow-Cooker Asparagus Risotto

    April 5, 2014 55 Comments

    Super creamy asparagus risotto cooked in a slow-cooker, for an easy comforting vegetarian dinner or side dish.

    A plate of creamy risotto with asparagus, cooked in the 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.

    A plate of super creamy asparagus risotto cooked in the slow cooker.

    On the risotto, I admit, I was suspicious. I've made many risottos through the years with two abiding rules:

    1. Stir often
    2. Serve immediately

    But the slow-cooker method only required stirring four times:

    1. When I combined the ingredients in the slow-cooker
    2. Half-way through the cooking
    3. When I added some fresh asparagus an hour later
    4. 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.

    Kitchen with tile
    A plate of creamy risotto with asparagus, cooked in the slow cooker.
    Print Recipe
    3.70 from 76 votes

    Easy Creamy Slow Cooker Asparagus Risotto

    Creamy asparagus risotto cooked in the slow cooker for a warm, comforting vegetarian meal or side dish. The instructions are for cooking the risotto on the LOW setting on the slow cooker.
    Prep Time15 mins
    Cook Time4 hrs
    Total Time4 hrs 15 mins
    Course: vegetarian main
    Cuisine: Italian
    Keyword: Asparagus risotto
    Servings: 6
    Calories: 166.5kcal
    Author: The Wimpy Vegetarian

    Equipment

    • Chef's knife
    • slow cooker
    • box grater

    Ingredients

    • 1 cup thinly sliced leeks or leek confit if you have some on hand
    • 1 ½ cups arborio rice
    • 4 cups vegetable broth
    • 1 teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 9 ounces fresh asparagus (about 9 ounces when trimmed)
    • ½ cup grated Parmesan cheese
    • ¼ cup grated Gruyere cheese
    • 2 tablespoons toasted pine nuts

    Instructions

    • Stir together the sliced leeks, or Leek Confit, rice, broth, salt and pepper in the slow cooker, cover it, and cook on low for 4 hours.
      If possible, stir it once after 2 hours.
    • Pro tip: Don't rinse the rice first. This removes some of the starches, and the starch promotes a creamy risotto.
    • Slice the asparagus into 1" pieces and stir into the risotto at the 3 hour mark.
    • When the risotto is done, after approximately 4 hours, stir in the cheeses and serve. There is some variability between slow cookers, so be sure to test the rice to make sure it's done before adding the cheeses.
    • Top with pine nuts.

    Nutrition

    Calories: 166.5kcal | Carbohydrates: 20.7g | Protein: 6.8g | Fat: 6.6g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 1.7g | Cholesterol: 13.3mg | Sodium: 1203.3mg | Potassium: 166.9mg | Fiber: 1.3g | Sugar: 2.9g | Vitamin A: 1028.6IU | Vitamin C: 4.2mg | Calcium: 150.2mg | Iron: 2.2mg

    🌱 Sign up for my emails, and get my 5 tips for easy vegetarian meals!

    * indicates required
    « Caramelized Onion and Feta Tartlets
    Celery Root Lettuce Wraps »

    SIGN UP!

    Want to add more vegetarian dishes to your dinners but need it to be easy? Subscribe here and get my 5 SECRETS TO FUSS-FREE VEGETARIAN DINNERS!

    Reader Interactions

    Comments

    1. Jen

      April 05, 2014 at 3:27 pm

      5 stars
      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.

      Reply
      • The Wimpy Vegetarian

        April 06, 2014 at 7:42 am

        Thank you so much Jen! You really made my day!!

        Reply
    2. MicheleW

      April 05, 2014 at 4:26 pm

      Love the stove

      Reply
      • The Wimpy Vegetarian

        April 06, 2014 at 7:44 am

        Thanks so much Michele! It was such a relief to see that this time they delivered the right one ☺️

        Reply
    3. apuginthekitchen

      April 05, 2014 at 4:59 pm

      5 stars
      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!

      Reply
      • The Wimpy Vegetarian

        April 06, 2014 at 7:50 am

        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☺️

        Reply
    4. Melissa

      April 05, 2014 at 10:03 pm

      5 stars
      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.

      Reply
      • The Wimpy Vegetarian

        April 06, 2014 at 7:55 am

        Definitely not just you, Melissa! I've yet to have a risotto in a restaurant that I've liked.

        Reply
    5. Barbara

      April 06, 2014 at 5:41 am

      5 stars
      This sounds fantastic. Trying it this week.

      Reply
      • The Wimpy Vegetarian

        April 06, 2014 at 8:01 am

        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.

        Reply
    6. Arielle

      April 06, 2014 at 7:08 am

      5 stars
      Don't have an oven/stove either so this recipe is intriguing - can't wait to try it!

      Reply
      • The Wimpy Vegetarian

        April 06, 2014 at 9:07 am

        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!!!

        Reply
        • Arielle

          April 06, 2014 at 12:03 pm

          5 stars
          Many thanks - everything is better with a little onion and butter, yes? Btw, I love the website!

          Reply
          • The Wimpy Vegetarian

            April 06, 2014 at 8:24 pm

            Thanks so much Arielle!! And yes, everything is DEFINITELY better with onion and butter 🙂

            Reply
    7. laurasmess

      April 06, 2014 at 8:24 am

      5 stars
      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

      Reply
      • The Wimpy Vegetarian

        April 06, 2014 at 9:10 am

        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 🙂

        Reply
    8. Donna Currie

      April 06, 2014 at 10:02 am

      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 😉

      Reply
      • The Wimpy Vegetarian

        April 06, 2014 at 8:26 pm

        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 🙂

        Reply
    9. cheri

      April 06, 2014 at 11:24 am

      5 stars
      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.

      Reply
      • cheri

        April 06, 2014 at 11:25 am

        Forgot to add......your kitchen looks amazing!

        Reply
        • The Wimpy Vegetarian

          April 06, 2014 at 8:30 pm

          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.

          Reply
      • The Wimpy Vegetarian

        April 06, 2014 at 8:27 pm

        It's so true - we really do all learn from each other 🙂

        Reply
    10. Tara

      April 06, 2014 at 11:30 am

      5 stars
      I would love to make risotto in a slow cooker!!

      Reply
      • The Wimpy Vegetarian

        April 06, 2014 at 8:31 pm

        It's an amazingly great way to make it, Tara!!

        Reply
    11. Jane, The Heritage Cook

      April 06, 2014 at 1:02 pm

      5 stars
      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!!

      Reply
      • The Wimpy Vegetarian

        April 06, 2014 at 8:32 pm

        Totally Jane!! I was shocked at how well it worked. You've gotta try it!

        Reply
    12. Choc Chip Uru

      April 06, 2014 at 2:11 pm

      5 stars
      Your kitchen looks magnificent my friend as does the beautiful creamy risotto 🙂

      Cheers
      Choc Chip Uru

      Reply
      • The Wimpy Vegetarian

        April 06, 2014 at 8:35 pm

        Thanks soooo much CCU!!!

        Reply
    13. Cathy

      April 06, 2014 at 3:44 pm

      Glad the kitchen remodel is coming along and that the slow cooker is coming to your rescue!

      Reply
      • The Wimpy Vegetarian

        April 06, 2014 at 8:37 pm

        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 🙂

        Reply
    14. Jess M

      April 06, 2014 at 4:10 pm

      5 stars
      I love learning how to cook new things in the crock, brilliant!!

      Reply
      • The Wimpy Vegetarian

        April 06, 2014 at 8:38 pm

        Me too, Jess. It's such a great way to cook - it's so low maintenance 🙂

        Reply
    15. Anna

      April 06, 2014 at 7:29 pm

      5 stars
      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. 🙂

      Reply
      • The Wimpy Vegetarian

        April 06, 2014 at 8:51 pm

        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!!!

        Reply
    16. Karen

      April 06, 2014 at 7:40 pm

      5 stars
      I love my slow cookers! I just made boneless pork ribs with spaghetti sauce and lots of veggies. Serve over pasta.

      Reply
      • The Wimpy Vegetarian

        April 06, 2014 at 8:55 pm

        Oh, that's a fantastic dish to make in the slow cooker, Karen!! I make that when family is visiting us for ski weekends.

        Reply
    17. Dorothy at Shockingly Delicious

      April 06, 2014 at 8:42 pm

      5 stars
      Risotto in the slow cooker? Who knew? I am ALL OVER this one!

      Reply
      • The Wimpy Vegetarian

        April 06, 2014 at 8:56 pm

        Totally, Dorothy. It's a genius way to make risotto!!!

        Reply
    18. Beth

      April 07, 2014 at 6:51 am

      5 stars
      Great giveaway! This looks like an awesome recipe

      Reply
    19. Stacy

      April 07, 2014 at 7:46 am

      5 stars
      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!

      Reply
    20. Shaina

      April 07, 2014 at 8:23 am

      5 stars
      Risotto is my absolute favorite Italian dish...this sounds so so delicious

      Reply
    21. Erika

      April 07, 2014 at 8:39 am

      5 stars
      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 🙂

      Reply
    22. Amanda E

      April 07, 2014 at 2:36 pm

      5 stars
      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!

      Reply
    23. Adri

      April 08, 2014 at 7:01 am

      5 stars
      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.

      Reply
    24. itzia

      April 08, 2014 at 7:46 am

      5 stars
      i think we're going to try this risotto.

      Reply
    25. Goodie

      April 08, 2014 at 10:58 am

      5 stars
      Love your recipes, good luck with remodel

      Reply
    26. Annette

      April 09, 2014 at 12:21 am

      5 stars
      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.

      Reply
    27. mjskit

      April 09, 2014 at 8:31 pm

      5 stars
      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. 🙂

      Reply
    28. Liz

      April 12, 2014 at 5:40 pm

      5 stars
      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!!!

      Reply
    29. Tracy

      April 13, 2014 at 3:26 pm

      5 stars
      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!

      Reply
    30. Julie

      December 25, 2014 at 2:12 pm

      3 stars
      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...

      Reply
    31. Gleppie

      April 04, 2015 at 10:15 am

      Do you think I can double or triple this in a large crock?

      Reply
      • The Wimpy Vegetarian

        April 05, 2015 at 12:13 pm

        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!

        Reply
    32. Jan

      February 15, 2019 at 6:08 pm

      5 stars
      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.

      Reply
    33. Easyladys

      June 07, 2020 at 9:06 am

      5 stars
      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.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Susan at The Wimpy Vegetarian

    I'm a mostly vegetarian married to a mostly carnivore and am on a constant hunt for healthy, delicious recipes we'll both like. Most recipes here are vegetarian with tips for adding meat or fish for the meat-eaters at the table. Whether you're vegetarian, or just wanting to eat less meat, I hope you'll find inspiration here to try something new for your own table, even if you're sharing it with someone with different eating preferences.

    More about me →

    READER FAVORITES

    • Broccoli Tomato Frittata with Cheddar Cheese
    • Cauliflower & Tomato Gratin
    • Cheesy Polenta Lasagna
    • Leek Confit with Thyme

    Follow Us

    • Facebook
    • Twitter
    • Pinterest
    • Instagram
    • RSS Feed
    • Mail

    Foolproof Cooked Chickpeas

    5 tips on how to cook dried chickpeas

    10 Tips for Going Vegetarian

    Freshly washed apples in a colander with text overlay for Main photo.

    Purchase My Cookbook!!

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe Index

    Copyright © 2023 The Wimpy Vegetarian

    218 shares
    • Pinterest
    • Facebook
    • Yummly
    • Twitter