• 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!

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Slow Cooker Asparagus and Fennel Risotto



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