Slow-cooker risotto with fennel, lemon and rocket

Name: Slow-cooker risotto with fennel, lemon and rocket
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 25g/1oz butter , diced; 1 onion, finely chopped; 2 large garlic cloves, sliced; 1 large fennel bulb, trimmed and diced, green leaves reserved for garnish; 1.4 litres/2½ pints hot vegetable stock; 350g/12oz arborio rice; 50g/1¾oz grated Parmesan, plus extra to serve (optional); 4 tbsp double cream; 2 unwaxed lemons, zest of 2 and juice of 1; 90g/3¼oz rocket leaves; 10g basil leaves; salt

Instructions

Prep:30minCook:2h

This vegetable risotto is gently cooked to perfection in the slow cooker, before being topped with Parmesan, fennel fronds and lemon zest. Each serving provides 523 kcal, 12.5g protein, 75g carbohydrate (of which 4g sugars), 18g fat (of which 11g saturates), 4.5g fibre and 0.8g salt.

Updated at: Wed, 13 Nov 2024 05:34:24 GMT