Asiago and Asparagus Risotto-Style

Ingredients:

• 2 cups chopped onion
• 415ml vegetable broth
• 1 cup uncooked converted rice
• 2 cloves garlic, minced
• 230g asparagus spears, trimmed and broken into 1-inch pieces
• 1 cup half-and-half, divided
• 1/2 cup grated Asiago cheese, plus additional for garnish
• 1/2 stick butter, cubed
• 1/2 cup pine nuts or slivered almonds, toasted*
• 1 teaspoon salt
• *To toast pine nuts, spread in single layer in heavy skillet. Cook and stir over medium heat 1 to 2 minutes or until nuts are lightly browned.

Instructions:

• Combine onion, broth, rice and garlic in Crockpot™ slow cooker; stir to blend. Cover; cook on HIGH 2 hours or until rice is tender.
• Stir in asparagus and 1/2 cup half-and-half. Cover; cook on HIGH 20 minutes or until asparagus is crisp-tender.
• Stir in remaining 1/2 cup half-and-half, 1/2 cup cheese, butter, pine nuts and salt. Turn off heat.
• Cover; let stand 5 minutes or until cheese is slightly melted. Fluff with fork. Garnish with additional cheese.