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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: (modified slightly) (Entered by Ariana Giddens)
Serves: 4

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
  1. 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.
  2. Remove the lid and stir in the asparagus. Replace the lid and cook for another hour.
  3. Stir in the Parmesan and heavy cream until well combined. Garnish with parsley and lemon zest, then serve.