Easy Eats : Cuisine Type : American : Asparagus and Mushroom Risotto

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Easy Eats > Cuisine Type : American > Asparagus and Mushroom Risotto

Asparagus and Mushroom Risotto


Skip all the fuss and make risotto in your slow cooker! This version uses barley plus earthy mushrooms and spring-fresh asparagus. Tofu adds protein.

SERVES: 8
PREP TIME: 10 Minutes
COOK TIME: 355 Minutes

Ingredients

3 (14.5 ounce) cans sodium chicken broth
1 pound fresh mushrooms, quartered
2 cups regular pearled barley
2 medium leeks, sliced (2/3 cup)
1 teaspoon McCormick Thyme Leaves
1/4 teaspoon McCormick Black Pepper, Ground
4 ounces cream cheese
1 (12.3) ounce package soft silken-style tofu
1 pound asparagus, trimmed and cut into bite-size pieces
1/2 cup snipped fresh basil
1/4 cup finely shredded Parmesan cheese

Directions

	Step 1: Combine broth, mushrooms, barley, leeks, thyme and pepper in a 6-quart slow cooker. Cover and cook on Low for 5 1/2 hours or on High for 2 3/4 hours.

	Step 2: If using Low, turn to High setting. Combine cream cheese and tofu in a blender or food processor. Cover and blend or process until smooth. Stir asparagus and the cream cheese mixture into the cooker. Cover and cook for 30 minutes more. Stir in basil and top with Parmesan.

Serving Suggestion:

Nutritional Analysis (per serving)

Courtesy of McCormick

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Key Ingredients


	Food Club Chicken Broth $1.19

Quaker Medium Pearled Barley
$3.79


	Asparagus *1 lb.* $3.89 Savings : $0.60

On Hand Ingredients


	McCormick Thyme Leaves $6.39


	McCormick Pure Ground Black Pepper $3.99 Savings : $1.80


	Food Club Cream Cheese $2.79 Savings : $0.20


	Food Club Finely Shredded Parmesan Cheese $2.99 Savings : $0.50

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