Asparagus, Mint & Lemon Risotto
May 18, 2015
- Prep: 10 mins
- Cook: 2 hrs
2 hrs 10 mins
- Yields: 8
1Fry off your onions & celery in 2 tablespoons of olive oil & butter until soft about 15 minutes, add rice.
2Transfer into the slow cooker with all ingredients, except for cheese, mint and lemons, salt & pepper.
3Cook on high for 2 hours, stirring occasionally.
4When cooked, with still a little bit of juices left, add finely chopped mint, lemons and cheese.
5Season to suit with salt and pepper. Enjoy.
Submitted by Greta Wathen
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