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Crockpot Spring Vegetable Risotto

Crockpot Spring Vegetable Risotto: Creamy and Effortless Delight

Enjoy a creamy and effortless Crockpot Spring Vegetable Risotto, harmonizing Arborio rice with seasonal veggies for a wholesome meal.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 cup Arborio Rice The key ingredient for creamy risotto; don’t substitute with long-grain rice for best texture.
  • 4 cups Vegetable Broth Provides a flavorful base; homemade is best, but low-sodium store-bought works well too.
  • 1 cup Frozen Peas Add sweetness and a pop of color; fresh peas can be used during their season.
  • 1 cup Chopped Asparagus Offers a fresh crunch; opt for seasonal asparagus to enhance flavor.
  • 1 cup Chopped Onion Builds a flavor foundation; any onion variety will do.
  • 2 cloves Minced Garlic Elevates aroma and taste; fresh garlic gives a stronger punch.
  • 1 teaspoon Dried Thyme Imparts lovely herbal notes; feel free to substitute with fresh thyme.
  • 1 teaspoon Salt Essential for seasoning; adjust according to your palate.
  • 1 teaspoon Black Pepper Essential for seasoning; adjust according to your palate.
For the Finish
  • 2 tablespoons Lemon Juice Brightens the entire dish; adjust the amount based on your preference for tanginess.
  • 1/2 cup Parmesan Cheese Adds a creamy finish; can be omitted or replaced with nutritional yeast for a vegan twist.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetables: Begin by chopping the asparagus and onion, and mincing the garlic. Aim for uniform sizes to ensure even cooking.
  2. Combine Ingredients in the Crockpot: In your crockpot, combine the Arborio rice, vegetable broth, frozen peas, chopped asparagus, onion, minced garlic, dried thyme, salt, and pepper. Stir well until everything is combined.
  3. Set the Cooking Time: Cover the crockpot with its lid and set it to low heat. Allow the risotto to cook for 4 to 5 hours.
  4. Finish the Risotto: After 4 to 5 hours, check the risotto for creaminess and tenderness. Stir in the lemon juice and zest.
  5. Season and Serve: Taste your risotto and adjust seasoning with salt or pepper as needed. Serve warm, garnished with fresh parsley and extra lemon zest.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 700IUVitamin C: 15mgCalcium: 150mgIron: 2.5mg

Notes

Stirring occasionally helps release starch from the Arborio rice, ensuring your risotto achieves that creamy texture. Store leftover risotto in an airtight container for up to 3 days.

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