Step 1

Cut the cauliflower into bite size florets and the chicken thighs into bite size pieces.

Step 2

Rinse the quinoa and put it into the slow cooker, along with the cauliflower, chicken thighs, chicken broth, garlic, dried herbs and salt and pepper.

Step 3

Set the slow cooker to cook on low for 4.5 hours.

Step 4

When the risotto is done cooking after 4.5 hours, add in the pesto and the frozen peas. Stir to combine.

Step 5

Cut the asparagus into bite sized pieces and cut the corn off the cob (here's an easy way to cut corn off the cob).

Step 6

Heat the olive oil in a pan over medium heat. Add the asparagus and corn and sauté for 3-4 minutes, or until the asparagus is bright green.

Step 7

Add the asparagus and corn to the slow cooker, and squeeze in the juice of half a lime. Stir to combine.

Step 8

Rough chop the watercress and basil.

Step 9

Spoon the risotto into bowls. Top with Parmesean cheese, watercress, basil and squeeze of lime juice.