Photo of Shrimp & asparagus risotto by WW

Shrimp & asparagus risotto

Total Time
40 min
10 min
30 min
You’ll be amazed at the perfectly creamy risotto you can pull off in your slow cooker—no need to stand at the stove on stirring duty. Just be sure to use short-grain brown rice for the best possible texture.


Olive oil

1 tbsp(s)

Dry short grain brown rice

1 cup(s)


2 medium, finely chopped

Fat free reduced sodium vegetable broth

2 cup(s)

White wine

¼ cup(s), dry

Fresh tarragon

1 sprig(s)

Fresh tarragon

2 tsp(s), minced

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Uncooked shrimp

¾ pound(s), medium, peeled and deveined

Uncooked asparagus

½ pound(s), thin, cut into 1-inch lengths

Frozen baby peas

¾ cup(s), thawed

Grated Parmesan cheese

½ cup(s)


  1. 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.
  2. 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.
  3. 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.