Menu Enter a recipe name, ingredient, keyword...

Asiago and Asparagus Risotto-Style Rice


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 2 cups chopped onion
  • 1 cup uncooked converted rice
  • 2 medium garlic cloves, minced
  • 1 can (14.5 ounces) chicken broth
  • 1/2 pound asparagus spears, trimmed and broken into 1-inch pieces
  • 1 to 1 1/4 cups half and half, divided
  • 1/2 cup (about 4 ounces) shredded Asiago cheese, plus more for garnish
  • 1/4 cup (1/2 stick) butter, cut into small pieces
  • 2 ounces pine nuts or slivered almonds, toasted
  • 1 teaspoon salt


Preparation time 20mins
Cooking time 23mins


Step 1

1. Combine onion, rice, garlic and broth in 3.5 to 4 quart Crock Pot slow cooker. Stir until well blended; cover and cook on HIGH 2 hours or until rice is done.

2. Stir in asparagus and 1/2 cup half-and-half. Cover and cook on HIGH 20 to 30 minutes more or until asparagus is just tender.

3. Stir in remaining ingredients, then cover and let stand 5 minutes to allow cheese to melt slightly. FLuff with fork and garnish with additional Asiago cheese, if desired, before serving.

Tip: Risotto is a classic creamy rice dish of Norther Italy. I can be made with a wide variety of ingredients. Fresh vegetables and cheeses, such as ASiago, work especially well in risottos. Parmesan cheese, shellfish, white wine and herbs are also popular additions.


You'll also love

Review this recipe

Asparagus With Herbed Goat Cheese Sauce Cream of Lobster and Asparagus Soup