Mains
Slow Cooker Asparagus & Fennel Risotto
Jenn Bare's slow-cooker mains. About 2-3 hours on Low in the crock, serves 8.
Written byJenn Bare
Method
Step by step
- 01
Crease crock with olive oil. Combine fennel, fennel seeds, rice, asparagus, mushrooms, shallot, and garlic; add to 5 Quart Slow Cooker.
- 02
Add chicken broth, water, and wine to crock; stir to combine.
- 03
Cover and cook on LOW 2-3 hours, or until the rice is tender, but remains a bit sticky and creamy.
- 04
Next, stir Parmesan, lemon zest and salt & pepper into the risotto.
- 05
Add a little extra hot water to risotto if you desire a creamier dish.
Tagged
Originally published on getcrocked.com.
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About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
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