Asparagus and Parmesan Risotto
This variation on risotto is a great way to incorporate more asparagus into your diet.
Ingredients
- 1 onion diced
- 2 cups of Arborio rice
- 14 ounces of vegetable broth
- 2 tablespoons of garlic minced
- 2 cups of asparagus chopped
- ½ cup of light cream
- ½ cup of milk
- ½ cup of parmesan cheese shredded
Instructions
- Add the onion, Arborio rice, broth, and garlic to an oiled slow cooker insert.
- Cover and cook for two hours on high.
- Add the asparagus, cream, and milk; cook for an additional 30 minutes.
- Sprinkle the parmesan cheese over the risotto and let it sit for a few minutes before serving.