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Delicious Slow Cooker Asiago and Asparagus Risotto recipe

Slow Cooker Asiago and Asparagus Risotto

Course Side Dish
Cuisine American, French
Keyword Asiago and Asparagus Risotto, risotto, slow cooker

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

Instructions

  1. Coat the inside of your slow cooker with a little cooking spray or a little vegetable oil.
  2. Place the onion, rice, 1 can (14 oz) broth and garlic in the slow cooker and stir to combine.
  3. Cover and cook on HIGH for 1 hour and 45 minutes (or 2.5 hours on LOW).
  4. Stir in the remaining broth, ½ cup of the cream and the asparagus.
  5. Cover and cook on HIGH an additional 20 minutes (or LOW for 40 minutes) until the asparagus is tender but still slightly crisp.
  6. Stir in the remaining ½ cup of cream, butter and the grated Asiago cheese and turn off the heat.
  7. Cover and let stand for 5 minutes.
  8. Fluff with a fork, garnish with added Asiago cheese If desired and serve warm.

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.