Zesty, Creamy Savoury Rice

0
Average: 0 (0 votes)
(0 votes)
Zesty, Creamy Savoury Rice
share Share
print
bookmark_border Copy URL
Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 5 h.
Ready in

Ingredients

for
4
Ingredients
3 ½ cups vegetable stock
1 ¼ cups Arborio rice
0.333 cup dry white wine
¼ cup olive oil
2 cloves garlic cloves (minced)
2 cups green Asparagus (woody ends removed and halved)
2 cups white Asparagus (woody ends removed and halved)
2 cups Portobello Mushroom (brushed clean and sliced)
¼ cup double cream
1 cup Parmesan (grated)
1 lemon (halved)
salt
freshly ground peppers
How healthy are the main ingredients?
Parmesanolive oilgarlic clovelemonsalt

Preparation steps

1.
Combine the stock, rice, wine, oil, and garlic in a slow cooker.
2.
Cover with a lid and cook on a medium setting for 4 hours until the rice is tender. Stir in the asparagus, mushrooms, cream, and Parmesan.
3.
Cover and cook for a further 30-40 minutes until the asparagus is tender. Season to taste with salt and pepper.
4.
Halve the lemon and squeeze the juice from half into the risotto. Season again with salt and pepper.
5.
Ladle into bowls and grate over some lemon zest before serving.