Slow Cooker Risotto with Asparagus
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 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 15 minutes mins
Course: vegetarian main
Cuisine: Italian
Keyword: Asparagus risotto, slow cooker risotto
Servings: 6
Calories: 166.5kcal
Author: Susan Pridmore
- 2 tablespoons extra virgin olive oil
- 2 cups thinly sliced leeks white and light green parts
- 1 ½ teaspoons kosher salt divided
- 1 ½ cups arborio rice
- ¼ cup dry white wine
- 4 cups vegetable broth
- ¼ teaspoon black pepper
- 1 bunch fresh asparagus
- ½ cup grated Parmesan cheese
- ¼ cup grated Gruyere cheese
- 2 tablespoons toasted pine nuts
- 2 tablespoons chopped fresh dill or thyme
In a large skillet, heat the oil over medium heat. Add the leeks and salt. Sauté until the leeks are softens and fragrant, about 10 minutes. Add the rice, and sauté another few minutes to lightly toast. Pour in the wine and cook until absorbed. Pro tip: Don't rinse the rice first. Rinsing removes some of the starches, and the starch promotes a creamy risotto.
Transfer the leeks and rice to the slow cooker, and add the broth. Cover and cook on low for 4 hours. If possible, stir it 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, 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.
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