Slow cooker prawn and asparagus risotto

Serves:

Ingredients

• 1 1/2 cups arborio rice
• 1 tin (400ml) tomato puree
• 500ml chicken stock
• 400g pkt frozen peeled prawns
• 4 cloves garlic, chopped
• 1 bunch asparagus, sliced finely
• 1 cup parmesan cheese, grated
• 1/2 tsp chicken stock powder
• Juice of a lemon

Method

Place arborio rice, tomato puree and chicken stock into the slow cooker. Cook on high for 1 hour.

Add chopped garlic, prawns and a good squeeze of lemon juice into the slow cooker and cook on low for 1 hour.

Add half the cheese and chicken stock powder and stir and cook on high for another 30 mins.

Stir through remaining cheese and serve with a lemon wedge on the side.

Related risotto recipes

• Prosciutto pea and parmesan risotto
• Seafood risotto
• Asparagus risotto with chorizo chips
• Pumpkin and mozarella risotto
• Pumpkin and mozarella risotto balls
• Chicken and pea risotto

Serving Suggestions

Note

• 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, New Zealand’s best recipe finder.