|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Risotto is so simple when made in the Crockpot and roasted asparagus livens up this recipe. Although the white wine cooks out of this Crockpot risotto if you prefer not to cook with wine, use chicken broth instead.
- 5 tbsp. olive oil(divided)
- 1/3 cup minced shallots or onions
- Kosher salt and freshly ground black pepper, to taste
- 1-1/4 cups arborio rice
- 3-3/4 cups low-sodium chicken broth or vegetable broth
- 1/4 cup white wine
- 1 pound asparagus
- 1/2 cup freshly grated Parmesan cheese
Heat 3 tbsp.. of the olive oil and the shallots in a medium skillet, cooking until shallots are softened. Season with salt and pepper. Stir in rice.
Spray the Crockpot stoneware with cooking spray, or brush with oil. Transfer the rice mixture to the Crockpot and add the chicken broth and wine. Cover and cook on high 2 to 2-1/2 hours (check after 1 hr, 45 minutes), until liquid is mostly absorbed.
Preheat oven to 425 F. Wash and trim asparagus spears. Toss asparagus with remaining 2 tbsp. olive oil. Season with salt and pepper. Roast 15 to 20 minutes, until tender. Transfer to a cutting board. Chop asparagus into bite-sized pieces. Add to risotto. Add parmesan cheese to risotto. Taste risotto, and season with salt and pepper, as needed.