Few people know that a slow cooker can be used to make risotto without having to stand at the stove and constantly stir the rice, which makes this vegetarian dish a great option for a meatless Monday meal. If your slow cooker doesn’t have a flameproof insert, cook the leeks, toast the rice and simmer the wine in a sauté pan, then transfer the ingredients to a slow cooker. Medium-thick asparagus spears are the best choice here; avoid pencil-thin or extra-thick stalks.
Asparagus, Leek and Lemon Risotto
4 Tbs. (2 oz./60 g) unsalted butter
2 leeks, white and light green portions, quartered lengthwise and sliced
1 Tbs. olive oil
2 cups (14 oz./440 g) Arborio or Carnaroli rice
1/2 cup (4 fl. oz./125 ml) dry white wine
Grated zest and juice of 1 lemon, preferably Meyer
6 cups (48 fl. oz./1.5 l) vegetable broth, heated, plus more if needed
1 lb. (500 g) asparagus, ends trimmed and spears cut on the diagonal into 1-inch (2.5-cm) pieces
1/2 cup (2 oz./60 g) grated Parmesan cheese
Put a flameproof slow-cooker insert on the stove top over medium heat, then add 2 Tbs. of the butter and warm until melted. Add the leeks and a big pinch of salt and cook, stirring, until softened, about 4 minutes. Transfer to a bowl.
Return the insert to medium heat, add the remaining 2 Tbs. butter and the olive oil, and warm until hot. Add the rice and cook, stirring, until toasted and golden, about 4 minutes. Add the wine and simmer, stirring occasionally, until completely absorbed, about 1 minute. Return the leeks to the insert.
Transfer the insert to the slow cooker. Add the lemon zest and juice, the broth and 1 tsp. salt and stir to mix well. Cover and cook on high for 30 minutes.
Uncover and stir in the asparagus. Re-cover and continue to cook on high for 30 minutes longer. The rice should be tender but still slightly firm to the bite at the center of each grain and the mixture should be creamy.
Uncover and stir in the Parmesan, then taste and adjust the seasoning with salt. If the risotto is too thick, thin with hot broth to the desired consistency. To serve, spoon into warmed shallow bowls and serve
immediately. Serves 6.
Learn to make the most of your slow cooker with this and other inspiring recipes in our Quick Slow Cooking, by Kim Laidlaw.
This dish pairs well with rich, fruity, medium-full-bodied whites like the 2014 Sunlight Chardonnay, California from our Wine Club.
Made this for dinner last night. Delicious. It was a hit. The flavors are perfect for a beautiful night over wine.
Tip: after adding the Parmesan cheese for the remaining cook time, the slow cooker should be uncovered so the liquid will cook off. During this time, monitor it periodically to make sure the risotto achieves the right texture and consistency. Stir occasionally. Remaining cook time was approximately 45 minutes to an hour.
Tip: The risotto can continue cooking in the slow cooker even when turned off. Suggest taking the cooked risotto out into a bowl immediately or shortening the cook time so the risotto at the bottom doesn’t over cook.
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