Crockpot: Spring veggie risotto

Name: Crockpot: Spring veggie risotto
Cuisine: British
Ingredients: 1 tablespoon olive oil; 2 garlic cloves, crushed; 600 g arborio rice; 180 ml white wine; 1,5 liter vegetable stock; 2 bunch asparagus cut into 3 cm pieces; Juice and zest of one lemon

Giselle @cook_23142062

Crockpot: Spring veggie risotto

Giselle @cook_23142062

Saved

Ingredients

1 tablespoonolive oil
2garlic cloves, crushed
600 garborio rice
180 mlwhite wine
1,5 litervegetable stock
2 bunchasparagus cut into 3 cm pieces
Juice and zest of one lemon

Saved

Steps

1

Press sauté on the pot and then press start/stop and allow to preheat. Add oil and garlic, sauté for one minute, stirring often. Add the rice and stir well.
2

Pouring the wine, stock and secure the lid and showing the steam release valve is in the seal/closed position. Press rice/greens and set the timer for 8 minutes, then start/stop.
3

Once cooking has finished, release the pressure and stir in the asparagus. Press simmer and start/stop and cook for three minutes, until vegetables are tender.
4

Stir through lemon zest and juice, season with salt and freshly cracked pepper.