ASPARAGUS-RISOTTO STYLE RICE WITH ASIAGO CHEESE

2 c. chopped Vidalia onions
1 (14-oz.) can veggie broth
1 c. uncooked converted rice or Arborio rice
2 T. minced garlic
½ lb. fresh asparagus spears, trimmed and cut into 1” pieces
¾ c. half and half, divided
½ c. grated Asiago cheese, plus additional for garnish
¼ c. butter, cubed
2 oz. pine nuts or silvered almonds, toasted
Salt, black pepper

1. Combine onions, broth, rice and garlic in CROCK POT.
2. Mix well.
3. Cover and cook on HIGH 2 hours or until rice is tender.
4. Stir in asparagus and ½ c. half and half.
5. Cover and cook on HIGH 20 minutes or until asparagus is crisp-tender.
6. Turn off heat.
7. Stir in remaining k1/4 c. half and half, ½ c. cheese, butter, pine nuts, salt and pepper.
8. Let stand covered 5 minutes. Allow cheese to melt slightly.
9. Fluff with fork.
10. Garnish with additional cheese.
*****To toast pine nuts or almonds, spread in single layer in heavy skillet. Cook over medium heat 1-2 minutes or until nuts are lightly browned, stirring frequently.