Slow cooker prawn and asparagus risotto
1 cup(s), (200g), medium grain
1 medium, finely chopped
Vegetable stock, liquid, salt-reduced
2 cup(s), (500ml)
Wine, white, dry-style
¼ cup(s), (60ml)
2 tsp, chopped, plus an extra sprig
360 g, (bought peeled, tails intact), deveined
250 g, spears, trimmed, cut into 3cm pieces
Frozen green peas
¾ cup(s), (90g) baby variety, thawed
Grated parmesan cheese
¼ cup(s), (20g)
- Place oil in 5.5 litre (22-cup) slow cooker and heat on high for 15 minutes. Add rice and onion and cook uncovered, stirring, 1-2 minutes or until fragrant. Stir in stock, wine and tarragon sprig. Season with salt and pepper. Cover and cook on high for 1 hour 45 minutes, or until rice is almost tender.
- Discard tarragon sprig. Stir in prawns and asparagus. Cover and cook on high for about 10 minutes or until prawns are cooked through and asparagus is just tender.
- Stir in peas, parmesan and chopped tarragon. Stand covered for 2 minutes, until peas are heated through.