• 2 tsp. fennel seeds, ground
  • 1 fennel bulb, cored and finely diced
  • 1 c. pearl barley, or brown or white rice, or risotto
  • 1/2 c. asparagus spears, chopped
  • 2 T. shallot, finely chopped
  • 2 garlic cloves, minced
  • 2 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 (optional)
  • 1 T. lemon zest
  • 1 c. sliced mushrooms (optional)
  • black 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. 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 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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