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Crock-pot Risotto with Citrus Prawns, Asparagus, & Bell Pepper Recipe

Author Sonja

Ingredients

  • 1 1/4 cup uncooked Arborio rice
  • 1/4 cup olive oil
  • 1/4 cup white wine
  • 3 3/4 cups chicken or vegetable broth
  • 1 t dried onion powder
  • 3 cloves chopped garlic
  • 1 t sea salt
  • 1/4 t black pepper
  • 1/2-3/4 cup shredded Parmesan cheese I used a Tilamook blend with Mozzarella and Parmesan
  • 1 lb. jumbo shrimp or prawns deveined & peeled
  • 1 bunch of asparagus
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • citrus dressing recipe below

Instructions

  1. Grease the bottom of your slow cooker.
  2. Place the first 8 ingredients into the slow cooker, and stir until just combined.
  3. Cook on high for 2 1/2 hours or until the rice is tender, checking after two hours.
  4. While the rice is cooking, make the citrus dressing from the recipe below.
  5. Wrap all of the vegetables in foil, and place on top of the rice in the last 15 to 30 minutes depending how cooked or crisp you want them (you could also just saute the veggies with the shrimp in the next step).
  6. On the stove top cook the shrimp in the orange dressing (you could also just throw them into the slow cooker with the rice, but I didn't do that this time).
  7. When the rice is done, add the shredded Parmesan cheese, mixing it in well.
  8. Dish out the rice and top with the orange shrimp and vegetables.
  9. Enjoy!!