Slow cooker prawn and asparagus risotto

Slow cooker prawn and asparagus risotto




  • 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


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.

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Serving Suggestions


  • 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.


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