Slow Cooker Lobster Risotto

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4 tablespoon(s) olive oil

1 cup(s) diced onion

1 1/2 cup(s) arborio rice

3/4 cup(s) dry white wine

4 1/4 cup(s) vegetable broth

2 1/2 cup(s) corn kernels cut from the cob, or frozen and thawed

4/8 oz. lobster tails thawed if previously frozen, removed from shells; cut into chunks

1 cup(s) tiny tomato halves

1/4 cup(s) julienned fresh spinach or minced parsley

1 pinch(s) salt and pepper to taste

1 pinch(s) cayenne pepper

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