User Manual

Ingredients

2 large shallots, chopped (about ½ cup)

1 medium clove garlic, minced

1 tbsp olive oil

1 cup Arborio rice

½ lb trimmed asparagus, cut diagonally into 1½ inch pieces

1 tsp salt

1/8 tsp pepper

2¼ cups chicken broth

1 cup spinach leaves

½ cup grated Parmesan cheese

1 tsp grated lemon peel

Directions

1. In small skillet, sauté shallots and garlic in olive oil until shallots are tender;

stir occasionally.

2. In stoneware insert of the Crock-Pot

Hook Up™ unit, combine shallots,

rice, asparagus, salt and pepper. Add chicken broth; place lid on unit.

Cook on High 2 hours. Almost all liquid should be absorbed and rice should

be al dente.

3. Add spinach and cook about 10 minutes longer until spinach is wilted.

Add cheese and lemon peel. Cover and let stand about 1 minute to

melt cheese. Serve with additional cheese.

Tips for Entertaining:

This is a delicious rice dish perfect for a Bridal or Baby shower, a Women’s Garden

Club luncheon or a Book Club gathering.

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Arborio Rice with Asparagus

and Arugula