Crockpot Asparagus Risotto

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.

1. Its super creamy and there isn't a lick of cream in it!
2. Crockpot action eliminates the 45 minutes of carpal tunnel from stirring traditional risotto.
3. Asparagus...

Yield: 6

Crockpot Asparagus Risotto

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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.

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

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

1. In crockpot, mix together chicken broth, rice, wine, garlic, salt and pepper.
2. Cook on high for 2 - 2 ½ hours.
3. Cut asparagus into 1-2 inch pieces.
4. In a saucepan, add 1 tablespoon olive oil. Saute asparagus till begin to soften. Approximately 8-10 minute. Remove from heat.
5. After risotto has cooked, mix in the asparagus and Parmesan and serve.

Nutrition Information:

Yield:

6

Serving Size:

6 Servings
Amount Per Serving: Calories: 273Saturated Fat: 3gCholesterol: 14mgSodium: 1182mgCarbohydrates: 37gFiber: 2gSugar: 1gProtein: 11g

Look for the fun kick-off of the Happy Girls Wine Club plus the pairings we had with this dish.

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