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Slow-Cooker Lemon-Asparagus Risotto
From Statesboro Market2Go
<p>A creamy vegetarian dish that uses the fresh asparagus and parsley available on Market2Go. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.southernliving.com (modified slightly) (Entered by Ariana Giddens)
1/4 cup Unsalted butter
2 cups Rice (uncooked)
4 cups Vegetable broth (warm)
1/2 cup Dry white wine
1 tablespoon Grated lemon zest (plus extra for garnish)
2 tablespoons Lemon juice
1 teaspoon Salt
1/4 teaspoon Pepper
3 cups Asparagus (cut into pieces)
1/2 cup Parmesan cheese (grated)
1/4 cup Heavy whipping cream
Chopped parsley for garnish
Step by Step Instructions
- Melt butter in a saucepan over medium heat. Add the rice and cook for 4 minutes, stirring often. Place in a 6 quart slow cooker and stir in the broth, wine, lemon zest lemon juice juice, salt, and pepper. Cook on low for 1 hour.
- Remove the lid and stir in the asparagus. Replace the lid and cook for another hour.
- Stir in the Parmesan and heavy cream until well combined. Garnish with parsley and lemon zest, then serve.
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