May 18, 2015
2 hrs 10 mins
2 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.
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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