Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 47

Rich and warming but not heavy, this risotto is just as good for a light summer lunch with salad as it is in the middle of winter with hot buttered vegetables.

Preparation time: 10 minutes

Cooking time: 1¾ hours

Serves 6

125g (4½oz) cubed pancetta

1 large onion, peeled and diced

400g (14oz) risotto rice, such as Arborio

2 garlic cloves, peeled and finely chopped

100ml (3½fl oz) dry white wine

1.3 litres (2¼ pints) hot chicken or vegetable stock, plus extra if needed

2 fresh thyme sprigs, plus extra to garnish

100g (3½oz) blue cheese, such as Italian dolcelatte

Sea salt and freshly ground black pepper

Warm a large frying pan over a medium heat. When hot, add the pancetta and cook for about 30 seconds. Add the onion, reduce the heat and stir-fry for about 5 minutes or until the onion is softened but not coloured.

Increase the heat slightly, then add the rice and mix well until the rice is coated in the bacon fat. Stir in the garlic and wine and cook for a further minute or until the wine has been absorbed by the rice.

Spoon the mixture into the slow cooker dish and add the stock and thyme. Cover with the lid and cook on low for 1½ hours or until all the stock has been absorbed and the rice is tender but still has a little bite (al dente).

Add a splash of hot stock if you like your risotto creamy, then crumble the cheese over the risotto, season generously with salt and pepper and stir in roughly. Leave to stand for 2 minutes before serving with rocket leaves and a tomato and onion salad.

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to use a strong goat’s cheese instead of the blue cheese.