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Shrimp & asparagus risotto

Shrimp & asparagus risotto

9
Points®
Total Time
0 min
Serves
4
Difficulty
Easy
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.

Ingredients

Olive oil

1 Tbsp

Dry short grain brown rice

1 cup(s)

Shallot

2 medium, finely chopped

Low sodium vegetable broth

2 cup(s)

White wine

¼ cup(s), dry

Fresh tarragon

1 sprig(s)

Fresh tarragon

2 tsp, minced

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked shrimp

¾ pound(s), medium, peeled and deveined

Asparagus

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

Frozen baby peas

¾ cup(s), thawed

Grated Parmesan cheese

½ cup(s)

Instructions

  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 13⁄4 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.

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