Shrimp & asparagus risotto
Dry short grain brown rice
2 medium, finely chopped
Fat free reduced sodium vegetable broth
¼ cup(s), dry
2 tsp(s), minced
¾ pound(s), medium, peeled and deveined
½ pound(s), thin, cut into 1-inch lengths
Frozen baby peas
¾ cup(s), thawed
Grated Parmesan cheese
- In a covered 4-qt or larger slow cooker, cook oil until hot, about 15 minutes on High. Add rice and shallots; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth, wine, tarragon sprig, salt, and black pepper. Cover and cook until rice is almost tender, about 1 3⁄4 hours on High.
- Discard tarragon sprig. Stir in shrimp and asparagus; cover and cook on High until shrimp are just opaque in center and asparagus is crisp-tender, about 10 minutes.
- Add peas, Parmesan, and minced tarragon, stirring to combine. Let stand until peas are heated through, 2 to 5 minutes. Divide evenly among 4 bowls.