Springtime Risotto

Sorry--no picture for this one (I will explain why later). But, I had to post it because it was tasty and because it solves the stirring problem presented by regular risotto (using the crock pot).

1 TBS olive oil
3 TBS chopped onion
2 cloves garlic, finely chopped
1 cup Arborio rice
1/2 cup dry white wine (or chicken broth)
3 cups chicken or vegetable broth
1/2 cup garden peas
1/2 cup asparagus tips
1/4 cup parmigiano cheese
2 TBS butter
salt and pepper to taste

1. In a small saute pan over medium heat, warm the oil. Cook the onions until soft, 3 min. Add garlic and rice and cook for 1 min. Add 1/2 cup wine or broth and cook uncovered until reduced by half, 8 min(didnt take me nearly that long). Scrape it all into your slow cooker. Add broth, peas and asparagus tips. (Warning, and this is why there is no picture, don't add the vegetables now, they get too soft. Add them when you have maybe 1/2 hour left or just saute them separately and add at the end).

2. Cover and cook on HIGH for 2 to 2 1/2 hours. Add butter and recover for butter to melt. Stir in cheese and season with salt and pepper.

The risotto part of this was SOOO good--smooth and creamy. As I said, just put the vegetables in later. Another good variation is to add fresh corn, tomatoes and basil at the end of cooking instead of the spring vegetables.