Spring Green Risotto
6about 1 cup
  1. In a medium pot, cook the pancetta (or bacon) on medium 4–5 minutes until fat has rendered, stirring often. Add the onions and garlic. Cook 4 minutes until onions are tender. Add the rice and cook 1 minute stirring constantly.
  2. To the same pot, stir in the broth, scraping up any browned bits from the bottom of the pan. Heat to a simmer on high. Transfer contents of pot to the bowl of a slow cooker. Cover and cook on high 30 minutes. Uncover and stir rice. Cover and continue cooking 30 minutes.
  3. Meanwhile, trim the bottom inch of the asparagus and cut stalks into 1-inch pieces. Stir the asparagus and peas into the rice in slow cooker after 1 hour of cooking. Cover and cook another 30 minutes, until rice is tender and liquid is absorbed. Stir in pesto, Parmesan, lemon juice, salt, and pepper. Serve immediately.
Recipe Notes

The bottom inch of fresh asparagus is usually very woody and difficult to eat. It’s best to trim it off right before cooking.

Use any short grain rice in this recipe. For extra fiber, use short grain brown rice and add an extra 1/2 cup water to the mix.

No asparagus? No problem. Substitute green beans, fresh or frozen.

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