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.
