Lemon Asparagus Risotto

Lemon Asparagus Risotto is rich, creamy, and decadent. This recipe is incredibly easy to cook since it’s made in a crockpot.

– asparagus – olive oil – onion – garlic – Arborio rice – white wine or chicken stock – chicken stock

Ingredients

Instructions

Spray the slow cooker liner with nonstick cooking spray. Zest the lemon. Mince garlic and cut asparagus.

In a large (12 inch) skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3 to 5 minutes. Stir in the garlic.

To the skillet, add the rice and cook for 3 minutes, stirring often to avoid burning.

Add the wine into the skillet and stir, cooking until almost completely absorbed.

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