Slow Cooker Risotto with Asparagus

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

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.

Course vegetarian main

Cuisine Italian

Keyword Asparagus risotto, slow cooker risotto

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 166.5kcal

Author Susan Pridmore

Equipment

Ingredients

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

Instructions

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.

Nutrition