Crockpot Lemon Asparagus Risotto

Crockpot Lemon Asparagus Risotto

This creamy risotto is infused with zesty lemon and fresh asparagus, all cooked to perfection in a slow cooker.

Servings: 4 | Cook Time: 120 minutes

Prep Time: 10 minutes | Total Time: 130 minutes

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup grated Parmesan cheese
• 1 lemon, zested and juiced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Prepare Ingredients: Heat olive oil in a pan over medium heat and sauté onion and garlic until soft.
2. Combine Ingredients: Add Arborio rice, sautéed onion and garlic, vegetable broth, and salt to the slow cooker.
3. Cook Risotto: Cover and cook on high for 90 minutes, stirring occasionally.
4. Add Asparagus: Stir in asparagus pieces and cook for an additional 20-30 minutes until tender.
5. Add Cheese and Lemon: Stir in Parmesan cheese, lemon zest, and lemon juice until creamy.
6. Season and Serve: Adjust seasoning with salt and pepper before serving.

Tips

• Stir occasionally to ensure even cooking and prevent sticking.
• For extra creaminess, add a splash of cream before serving.
• Use fresh lemon juice for the best flavor.

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