Prawn and Fennel Slow Cooker Risotto

Name: Prawn and Fennel Slow Cooker Risotto
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Yield: 4
Ingredients: 2 tbsp. olive or rapeseed oil; 1 banana shallot, thinly sliced; 1 large fennel bulb, thinly sliced, reserving any fronds; 1 garlic clove, crushed; 300 g risotto rice; 150 mL white wine; 1 L vegetable stock, plus extra if needed; 300 g raw peeled king prawns; 2 preserved lemons, roughly chopped (seeds discarded); 40 g Pecorino cheese, grated

Making a risotto has never been easier. No more continuously stirring over a hot stove! Just place the ingredients in the slow cooker, walk away and return to a delicious meal packed with flavour.

By The Good Housekeeping Cookery TeamPublished: 24 September 2019

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A fresh and zesty slow-cooker risotto recipe packed full of prawns, fennel and preserved lemon, finished off with rich pecorino cheese.

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Yields:: 4
Prep Time:: 15 mins
Cook Time:: 2 hrs 20 mins
Total Time:: 2 hrs 35 mins
Cal/Serv:: 502

Ingredients

2 tbsp.
olive or rapeseed oil
1
banana shallot, thinly sliced
1
large fennel bulb, thinly sliced, reserving any fronds
1
garlic clove, crushed
300 g
risotto rice
150 ml
white wine
1 l
vegetable stock, plus extra if needed
300 g
raw peeled king prawns
2
preserved lemons, roughly chopped (seeds discarded)
40 g
Pecorino cheese, grated

Directions

1. Step 1Heat oil in a large frying pan over medium heat and cook fennel for 5min until beginning to soften. Add shallot and fry for 5-8min, stirring occasionally, until veg are nearly cooked through. Add garlic and rice to the pan and fry for a couple of min, until rice looks glossy and is beginning to turn translucent at the ends. Add white wine and bubble for 30sec.
2. Step 2Add mixture to bowl of a slow cooker and stir in the stock and some seasoning. Cover and cook on high for 1hr 45min. Stir in prawns and preserved lemons. Recover and cook for 10min until prawns are cooked.
3. Step 3Stir through Pecorino and check seasoning. Stir in a little extra stock to thin, if needed. Garnish with reserved fennel fronds and serve.