Slow Cooker Asparagus & Fennel Risotto

This recipe is easy and flavorful, and a great alternative to regular rice or potatoes.  Impress your family and/or friends with this recipe for Slow Cooker Asparagus & Fennel Risotto.

1. Crease crock with olive oil. Combine fennel, fennel seeds, rice, asparagus, mushrooms, shallot, and garlic; add to 5 Quart Slow Cooker.
2. Add chicken broth,  water, and wine to crock; stir to combine.
3. Cover and cook on LOW 2-3 hours, or until the rice is tender, but remains a bit sticky and creamy.
4. Next, stir Parmesan, lemon zest and salt & pepper into the risotto.
5. Add a little extra hot water to risotto if you desire a creamier dish.

OPTIONAL: I sometimes add Mushrooms to this dish, as I love the blend of all the flavors! YUM!

Happy Crocking!

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XOXO,

Jenn