Slow Cooker Creamy Asparagus Risotto
Creamy asparagus risotto is a warm, comforting vegetarian meal or side dish.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
- 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
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.
Don't be tempted to substitute long grain rice like basmati for the Arborio, and don't rinse the rice before cooking to ensure creamy rice.
Calories were calculated using the VeryWell Fit nutrition calculator for 6 servings.