It is FINALLY Spring!!! Nevermind that there is snow on the ground…it’s asparagus season!!! I created this recipe as an amalgam of several different risotto recipes and my own imagination and it turned out great! Not to mention it made my kitchen smell amazing!!! Plus it is SO much easier making risotto in the slow cooker rather than sweating over the stove stirring it for an hour! This version with brown rice and vegetables minus the dairy is super healthy!
1 T coconut oil
1 yellow onion chopped
Several cloves of garlic minced
1/2 cup white wine
1 cup brown rice
3 cups veggie broth
1 bunch asparagus, thickly chopped
16 oz. mushrooms (I used shiitake & baby Bella), chopped
1 cup thawed frozen peas
1 tsp Thyme
1/4 cup shredded dried coconut
1/4 cup nutritional yeast
Fresh squeezed lemon juice from one lemon
1/4 cup pine nuts
Chopped chives for garnish
Sauté the onion in the coconut oil until it starts to soften and then stir in the garlic.
Add the wine and rice and stir for several minutes.
Then put the onion & rice mixture into the slow cooker along with the broth, asparagus, mushrooms, peas, thyme, coconut, and black pepper. Cook for about 5 hours on high (make sure the rice is cooked thoroughly!).
Then add the the remaining ingredients and serve!