• 2 tsp. fennel seeds, ground
  • 1 fennel bulb, cored and finely diced
  • 1 c. pearl barley or brown rice
  • 1/2 c. asparagus spears, chopped
  • 2 T. shallot, finely chopped
  • 2 garlic cloves, minced
  • 4 c. chicken broth
  • 1-1/4 c. water, divided
  • 1/3 c. dry white wine
  • 1/2 c. Parmesan cheese
  • 1/3 c. pitted black olives, chopped
  • 1 T. lemon zest
  • 1 c. sliced mushrooms (optional)
  • black pepper, to taste

Pin It


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. Grind fennel seeds and combine with diced fennel bulb, barley (or rice), asparagus, (optional: mushrooms), shallot, and garlic; add to crock.
  2. Add all of chicken broth,  water, and wine to crock; stir to combine.
  3. Cover and crock on LOW 2-3 hours, or until the barley or rice is tender, but remains chewy and creamy.
  4. Next, add Parmesan, olives, lemon zest and pepper into the risotto.
  5. Add a little extra hot water to risotto if you desire a creamier dish.

OPTIONAL: I like to 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

 

 

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites