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.
– olive oil
– Arborio rice
– white wine or chicken stock
– chicken stock
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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