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Asiago and Asparagus Risotto-Style Rice

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Ingredients

  • 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

Details

Preparation time 20mins
Cooking time 23mins

Preparation

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.

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