EmailTweet 2 Full-screen Asparagus, Mint & Lemon Risotto Rice May 18, 2015 Asparagus, Mint & Lemon Risotto 0 0 5 0 Prep: 10 mins Cook: 2 hrs 10 mins 2 hrs 2 hrs 10 mins Yields: 8 Ingredients2 bunchs asparagus, 1 large onion, finely chopped, 4 sticks celery, finely chopped, 1.7 litres chicken or vege stock, 250 mls dry white wine, 2 tablespoons olive oil, 600 grams arborio rice, 50 gram butter, 1 bunch fresh mint, finely chopped, 2 Lemons, zest & juice. 1 small handful Parmesan cheese, Sea salt & pepper. Directions1Fry 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 close full screen 00:00 0 Reviews Cancel reply Your comment/review...All fields are required to submit a review.Your name ... Your email ... Notify me of new posts by email. Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time. Like this:Like Loading...