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Slow-cooker prawn and asparagus risotto

Slow cooker prawn and asparagus risotto

Total Time
2 hr 30 min
15 min
2 hr 15 min
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.


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


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)


  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.


TIP: Fresh tarragon is the perfect match for prawns and asparagus in this creamy risotto. In the cooler months when it’s unavailable, replace with lemon thyme for an equally delicious combination.