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Really... this doesn't need much introduction. The girls were coming over for this month's Happy Girls Wine Club and I decided we needed something with some substance but not too rich heavy.
There are so many things I love about this recipe.
- Its super creamy and there isn't a lick of cream in it!
- Crockpot action eliminates the 45 minutes of carpal tunnel from stirring traditional risotto.
- Asparagus...
Crockpot Asparagus Risotto
Crockpot Asparagus Risotto. Making risotto in the crockpot is the best hack to making a creamy rich risotto without having to constantly mix it for 45 minutes.
Servings 6
Calories 273kcal
Ingredients
- 3 ¾ cup chicken broth
- 1 ¼ cup arborio rice
- ¼ cup white wine
- 5 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 lb. asparagus
- 1 cup shredded Parmesan cheese
Instructions
- In crockpot, mix together chicken broth, rice, wine, garlic, salt and pepper.
- Cook on high for 2 - 2 ½ hours.
- Cut asparagus into 1-2 inch pieces.
- In a saucepan, add 1 tablespoon olive oil. Saute asparagus till begin to soften. Approximately 8-10 minute. Remove from heat.
- After risotto has cooked, mix in the asparagus and Parmesan and serve.
Nutrition
Serving: 6Servings | Calories: 273kcal | Carbohydrates: 37g | Protein: 11g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 1182mg | Fiber: 2g | Sugar: 1g
Look for the fun kick-off of the Happy Girls Wine Club plus the pairings we had with this dish.
