ASIAGO AND ASPARAGUS RISOTTO-STYLE RICE RECIPE

Asiago and Asparagus Risotto-Style Rice Recipe image

Provided by DFendt

Number Of Ingredients 10

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2 cups chopped onion
1 cup uncooked converted rice
2 medium garlic cloves, minced
1 can (14.5 ounces) chicken broth
1/2 pound asparagus spears, trimmed and broken into 1-inch pieces
1 to 1 1/4 cups half and half, divided
1/2 cup (about 4 ounces) shredded Asiago cheese, plus more for garnish
1/4 cup (1/2 stick) butter, cut into small pieces
2 ounces pine nuts or slivered almonds, toasted
1 teaspoon salt

Steps:

1. Combine onion, rice, garlic and broth in 3.5 to 4 quart Crock Pot slow cooker. Stir until well blended; cover and cook on HIGH 2 hours or until rice is done. 2. Stir in asparagus and 1/2 cup half-and-half. Cover and cook on HIGH 20 to 30 minutes more or until asparagus is just tender. 3. Stir in remaining ingredients, then cover and let stand 5 minutes to allow cheese to melt slightly. FLuff with fork and garnish with additional Asiago cheese, if desired, before serving. Tip: Risotto is a classic creamy rice dish of Norther Italy. I can be made with a wide variety of ingredients. Fresh vegetables and cheeses, such as ASiago, work especially well in risottos. Parmesan cheese, shellfish, white wine and herbs are also popular additions.