Hi there, Shabby Creek friends! It’s me Claire, from A Little CLAIREification, and I’m back for another installment of slow cooker inspiration.
I actually thought last month’s French Onion Style Mushrooms could be the end ALL as far as one of the most easy and delicious Crock-Pot dishes I’d ever made.
However, this Slow Cooker Asiago and Asparagus Risotto might just tie for first place. We’re building such a list of favorites that I hope someday I’ll have one for every day of the week. Life made simple – I love it.
We actually have a mushroom risotto recipe that we make quite often – especially when we are headed to our annual Italian Feast at a friend’s house.
It’s creamy and wonderful and it also requires a lot of attention and stirring – about 40 minutes or so standing at the stove – and it’s all worth it in the end but a little shortcut would be nice, right?
We love fresh asparagus but you could use mushrooms instead, if you prefer, or even colorful bell peppers.
I adapted this recipe from one of my favorite slow cooker cookbooks – Crock-Pot® The Original Slow Cooker Recipe Collection (affiliate link) – and I honestly wondered if it would really turn out ok without the constant attention I am used to giving risotto.
Let’s just say it completely blew my mind how easy this one turned out to be but the taste test is really the deciding factor and Mr. Claire and I are in agreement . This one is definitely another keeper.
And I mean, really. Would I be sharing it with you over here if that wasn’t the case? No way. I’ll save my occasional recipe failures for my own blog so no worries. 😉
The prep is minimal. Chop a little onion and asparagus and grate a little asiago cheese. That’s it. You’re welcome.
Slow Cooker Asiago and Asparagus Risotto (printable link below) www.ALittleCLAIREification.com adapted from Crock-Pot® The Original Slow Cooker Recipe Collection Ingredients: 2 cups chopped onion
1 cup Arborio rice (or uncooked converted rice) 2 medium garlic cloves, minced 2 cans (28 oz) chicken broth, divided ½ lb asparagus spears, trimmed and chopped into 1-inch pieces 1 cup heavy cream (or half & half), divided ½ cup grated Asiago cheese, plus more for garnish ¼ cup (½ stick) butter, cut into cubes 1 tsp salt Directions:
Notes: I made this recipe on the HIGH setting so the LOW temps mentioned are approximate. If using the LOW setting I would check to see if all of the liquid has been absorbed at about 3 hours in and proceed to step #3 if so. If a little of the rice sticks to the bottom, it’s fine. Don’t scrape it into the mixture.
- Coat the inside of your slow cooker with a little cooking spray or a little vegetable oil.
- Place the onion, rice, 1 can (14 oz) broth and garlic in the slow cooker and stir to combine.
- Cover and cook on HIGH for 1 hour and 45 minutes (or 2.5 hours on LOW).
- Stir in the remaining broth, ½ cup of the cream and the asparagus.
- Cover and cook on HIGH an additional 20 minutes (or LOW for 40 minutes) until the asparagus is tender but still slightly crisp.
- Stir in the remaining ½ cup of cream, butter and the grated Asiago cheese and turn off the heat.
- Cover and let stand for 5 minutes.
- Fluff with a fork, garnish with added Asiago cheese If desired and serve warm.
So I hope you try this one out – I love to read your comments about recipes you have tried out in your own kitchens!
We have two slow cookers – I think I’ll just make this AND the French Onion Mushrooms at once the next time we have company. Or… maybe just the next time we’re hungry.
See you again in April and Happy Spring!! xo
Claire is a wife and busy working Mom to three boys and A Little CLAIREification is a lifestyle blog committed to bringing readers “Bright Ideas On A Budget” – from recipes, crafts and DIY projects to time management tips, meal planning and inspiration.
A self proclaimed CHEESE addict and lover of Sharpie markers in every color known to man, Claire also likes to throw a little fun and laughter in the mix as well.