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Asparagus, Mint & Lemon Risotto

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Serving: 8
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes

Ingredients
 

  • 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.

Instructions
 

  • Fry off your onions & celery in 2 tablespoons of olive oil & butter until soft about 15 minutes, add rice.
  • Transfer into the slow cooker with all ingredients, except for cheese, mint and lemons, salt & pepper.
  • Cook on high for 2 hours, stirring occasionally.
  • When cooked, with still a little bit of juices left, add finely chopped mint, lemons and cheese.
  • Season to suit with salt and pepper. Enjoy.
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