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Ingredients requirements for Crockpot: Spring veggie risotto:
- Need 1 tablespoon olive oil
- Make ready 2 garlic cloves, crushed
- Require 600 g for arborio rice
- You need 180 ml - white wine
- Prepare 1,5 liter for vegetable stock
- Get 2 bunch of asparagus cut into 3 cm pieces
- Make ready - Juice and zest of one lemon
Crockpot: Spring veggie risotto making:
- Press sauté on the pot and then press start/stop and allow to preheat. Add oil and garlic, sauté for one minute, stirring often. Add the rice and stir well.
- Pouring the wine, stock and secure the lid and showing the steam release valve is in the seal/closed position. Press rice/greens and set the timer for 8 minutes, then start/stop.
- Once cooking has finished, release the pressure and stir in the asparagus. Press simmer and start/stop and cook for three minutes, until vegetables are tender.
- Stir through lemon zest and juice, season with salt and freshly cracked pepper.
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