Asiago and Asparagus Risotto-Style Rice Slow Cooker Recipe

Prep Time
< 30 minutes
Cook Time
< 30 minutes
  • 2 cups chopped onion
  • 1 can (about 14 ounces) vegetable broth
  • 1 cup uncooked converted rice
  • 2 cloves garlic, minced
  • 1/2 pound asparagus spears, trimmed and broken into 1-inch pieces
  • 1 cup half-and-half, divided
  • 1/2 cup (about 4 ounces) grated Asiago cheese, plus additional for garnish
  • 1/4 cup (1/2 stick) butter, cubed
  • 1/2 cup (2 ounces) pine nuts or slivered almonds, toasted*
  • 1 teaspoon salt
  • *To toast pine nuts, spread in single layer in heavy skillet. Cook and stir over medium heat 1 to 2 minutes or until nuts are lightly browned.
  1. Combine onion, broth, rice and garlic in Crockpot™ slow cooker; stir to blend. Cover; cook on HIGH 2 hours or until rice is tender.
  2. Stir in asparagus and 1/2 cup half-and-half. Cover; cook on HIGH 20 minutes or until asparagus is crisp-tender.
  3. Stir in remaining 1/2 cup half-and-half, 1/2 cup cheese, butter, pine nuts and salt. Turn off heat. Cover; let stand 5 minutes or until cheese is slightly melted. Fluff with fork. Garnish with additional cheese.
Side Dishes
Slow Cooker