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Crockpot Spring Vegetable Risotto

Creamy Crockpot Spring Vegetable Risotto for Effortless Comfort

This Crockpot Spring Vegetable Risotto is a comforting dish packed with seasonal veggies and creamy Arborio rice, perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 cup Arborio rice Essential for achieving that signature creamy texture.
  • 4 cups Vegetable broth Opt for low-sodium broth to keep it healthy.
  • 1 cup Frozen peas Feel free to swap them with fresh peas or seasonal substitutes.
  • 1 cup Chopped asparagus Adds a fresh crunch.
  • 1 medium Chopped onion Sautéing adds additional depth, but it's optional.
  • 2 cloves Minced garlic Always a must for that irresistible fragrance.
  • 1 teaspoon Dried thyme Adjust according to your personal taste.
  • 1 teaspoon Salt Adjust according to your personal taste.
  • 1 teaspoon Black pepper Adjust according to your personal taste.
  • 2 tablespoons Lemon juice Brightens everything beautifully.
  • 1 tablespoon Lemon zest Makes each bite refreshing.
  • 1 cup Parmesan cheese For a vegan alternative, try nutritional yeast instead.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Start by chopping the asparagus, finely dicing the onion, and mincing the garlic. Set these prepared vegetables aside.
  2. In your crockpot, combine 1 cup of Arborio rice, 4 cups of vegetable broth, 1 cup of frozen peas, and the prepared asparagus, onion, and garlic. Sprinkle in some dried thyme, salt, and pepper, then stir gently.
  3. Cover your crockpot with the lid and set it to cook on low for 4 to 5 hours. Stir occasionally if you can.
  4. Once the cooking time is up and the rice is tender, stir in lemon juice and zest. If desired, add grated Parmesan cheese.
  5. Spoon the risotto into bowls and garnish with fresh parsley and additional lemon zest. Serve warm.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 400mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 600IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Stir occasionally for a creamier texture. Customize veggies as desired. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.

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