Slow cooker prawn and asparagus risotto

Slow cooker prawn and asparagus risotto

Slow cooker prawn and asparagus risotto

A tasty prawn and asparagus risotto that is creamy and rich and full of flavour. This dish can be ticking over in the background while you do other things, making you the hero at dinner time.


prep: 0:10

|
cook 2:30

ingredients

  • 1 1/2
    cup arborio rice
  • 400
    ml tomato paste
  • 500
    ml chicken stock (liquid)
  • 400
    g frozen prawns
    (peeled)
  • 4
    clove garlic
    (chopped)
  • 1
    bunch asparagus
    (finely sliced)
  • 1
    cup parmesan cheese
    (grated)
  • 1/2
    tsp chicken stock powder
  • 1
    unit lemon
    (juiced)

method

  1. Place arborio rice, tomato purée and chicken stock into the slow cooker. Cook on high for 1 hour.
  2. Add chopped garlic, prawns and a good squeeze of lemon juice into the slow cooker and cook on low for 1 hour.
  3. Add half the cheese and chicken stock powder and stir and cook on high for another 30 mins.
  4. Stir through remaining cheese and serve with a lemon wedge on the side.

notes

  • This is a great way to cook risotto without standing and stirring at the stovetop.
  • The lemon in this dish really picks up the seafood flavours.
  • This recipe was created by Jennifer Cheung for Kidspot, Australia’s best recipe finder.