RISOTTO WITH ASPARAGUS AND PEAS

12 cups low-sodium chicken broth

8 tbsp butter

3 cups arborio rice*

4 cloves garlic minced

16-oz asparagus, trimmed

1 cup frozen peas, thawed, drained

 1/3 cup grated Parmesan cheese

Parmesan shavings and lemon zest for garnish, optional

*Cooking the rice before adding to the slow cooker enhances the flavor, making the dish tastier.

In a large pot, bring 11 cups chicken broth to a boil. Remove from heat and set aside. 

In a 12=inch nonstick skillet, heat 4 tablespoons of the butter over medium-low heat and cook rice, stirring occasionally, until the edges are translucent, about 5 minutes. Add the garlic during the last minute of cooking time. Transfer to the slow cooker, stir in the remaining cup of chicken broth adding 1/2 teaspoon of salt.

Place lid on cooker and cook on high setting until the rice is tender, about 1 1/h hours.

Meanwhile, cut asparagus into 2-inch pieces. In a large nonstick skillet, heat remaining 4 tablespoons of butter over medium-low heat. Add asparagus and 1/2 teaspoon salt, cooking while stirring occasionally until tender, about 7 to 8 minutes. Add the peas and cook, stirring, until heated through, about 3 minutes.

In a medium pot, heat the remaining 1 cup of broth over medium heat; add Parmesan and 1/2 teaspoon pepper. Stir into the low cooker along with the veggie mixture.

To serve, transfer into bowls and add the Parmesan shavings and/or lemon zest, if desired.

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