Ingredients
1 cup arborio rice
400ml tomato puree
500ml chicken stock
400g frozen peeled prawns
4 cloves garlic
chopped
1 asparagus
sliced finely
1 cup parmesan cheese
grated
½ tsp chicken stock powder
lemon
juice of a
Equipment
- 1 slow cooker
Instructions
- 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.
Notes
Tip
The lemon in this dish really picks up the seafood flavours.
