Slow cooker prawn and asparagus risotto
8
Points®
Total time: 2 hr 30 min • Prep: 15 min • Cook: 2 hr 15 min • Serves: 4 • Difficulty: Easy
You’ll be amazed at this delicious risotto you can pull off in your slow cooker—no need to stand at the stove on stirring duty. Just be sure to use medium grain brown rice for the best possible texture.
Ingredients
Olive oil
½ tbs
Brown rice, dry
1 cup(s), (200g), medium grain
Brown onion
1 medium, finely chopped
Vegetable stock, liquid, salt-reduced
2 cup(s), (500ml)
Dry-style white wine
¼ cup(s), (60ml)
Fresh tarragon
2 tsp, chopped, plus an extra sprig
Raw peeled prawns
360 g, (bought peeled, tails intact), deveined
Asparagus
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)
Instructions
1
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.
2
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.
3
Stir in peas, parmesan and chopped tarragon. Stand covered for 2 minutes, until peas are heated through.
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