Stir back into the slow cooker with the risotto rice. Cover and cook until the rice is tender and creamy. Start checking after 45 minutes, and if not ready, check every 5 minutes after that.

There are four categories of risotto rice, that are characterised by their size, shape and length: they range from comune (the shortest), to semifino, fino, and superfino (the longest).

Using our slow cooker asparagus risotto recipe, you’ll be able to focus on other things while these unique flavors come ...

Risotto needs a lot of stirring -- but too much will ruin the texture. The rice must be toasted -- but too much toasting will ...