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.

No need to spend 30 minutes constantly stirring to get the perfect risotto. This meatless main dish will be your new weekly favorite!

It’s cooked in a slow cooker for 2 hours all together and the result is pure risotto magic.

- Onion - Garlic - Arborio rice - Chicken - Fresh lemon juice - Fresh cracked pepper - Butter - Parmesan cheese


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.

Pour the rice into the slow cooker.Stir in the heated broth, lemon juice, lemon zest, salt, and black pepper.Cover the slow cooker and cook on high for 90 minutes.

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