• 1 tsp. Ground Fennel
  • 1 Bulb Fennel, finely chopped
  • 1 c. Arborio Rice, uncooked
  • 1 Bunch, Asparagus Spears, chopped
  • 2 T. Finely Chopped Shallots
  • 2 tsp. Minced Garlic
  • 2 c. Chicken Stock
  • 1 c. Water, divided
  • 1/3 c. White Wine
  • 1/2 c. Parmesan Cheese
  • 1 T. Lemon Zest
  • 1 c. Sliced Mushrooms (optional)
  • Salt & Pepper, to taste

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This recipe is easy and flavorful, and a great alternative to regular rice or potatoes.  Impress your family and/or friends with this recipe for Slow Cooker Asparagus & Fennel Risotto.

  1. Crease crock with olive oil. Combine fennel, fennel seeds, rice, asparagus, mushrooms, shallot, and garlic; add to 5 Quart Slow Cooker.
  2. Add chicken broth,  water, and wine to crock; stir to combine.
  3. Cover and cook on LOW 2-3 hours, or until the rice is tender, but remains a bit sticky and creamy.
  4. Next, stir Parmesan, lemon zest and salt & pepper into the risotto.
  5. Add a little extra hot water to risotto if you desire a creamier dish.

OPTIONAL: I sometimes add Mushrooms to this dish, as I love the blend of all the flavors! YUM!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Asparagus and Fennel Risotto

 

 

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