Ingredients

The following ingredients have 6 Servings
  • 1 cup thinly sliced leeks
  • 1 1/2 cups arborio rice
  • 4 cups vegetable broth
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 9 ounces fresh asparagus ((about 9 ounces when trimmed))
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated Gruyere cheese
  • 2 tablespoons toasted pine nuts

Instruction

  • Stir together the sliced leeks, or Leek Confit, rice, broth, salt and pepper in the slow cooker, cover it, and cook on low for 4 hours. If possible, stir it once after 2 hours.
  • Pro tip: Don't rinse the rice first. This removes some of the starches, and the starch promotes a creamy risotto.
  • Slice the asparagus into 1" pieces and stir into the risotto at the 3 hour mark.
  • When the risotto is done, after approximately 4 hours, stir in the cheeses and serve. There is some variability between slow cookers, so be sure to test the rice to make sure it's done before adding the cheeses.
  • Top with pine nuts.