Creamy Asparagus Pesto Risotto Bliss
Indulge in a luscious slow cooker asparagus and pesto risotto, where creamy Arborio rice meets tender asparagus and vibrant basil pesto. This hands-off cooking method results in a rich, flavorful dish perfect for a family dinner or an elegant gathering. With each bite, you’ll relish the harmony of textures and the infusion of fresh herbs. Perfectly paired with grated parmesan, this risotto is simply divine!
ingredients
- 1 ½ cups Arborio rice
- 4 cups vegetable broth
- 1 cup asparagus, chopped into 1-inch pieces
- 1 cup onion, finely chopped
- 4 cloves garlic, minced
- 1 cup basil pesto
- ½ cup grated parmesan cheese
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
steps
- 1.
In a slow cooker, combine Arborio rice, vegetable broth, chopped asparagus, onion, and minced garlic.
- 2.
Drizzle olive oil, and season with salt and pepper. Stir to mix all ingredients well.
- 3.
Cover and cook on low for about 4 hours, or until rice is creamy and tender.
- 4.
Stir in the basil pesto and grated parmesan cheese during the last 30 minutes of cooking.
- 5.
Gently fold in the halved cherry tomatoes just before serving for a burst of freshness.
- 6.
Taste and adjust seasoning, then serve warm with extra parmesan on top, if desired.
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