Читать книгу More Slow Cooker Recipes - Katie Bishop - Страница 23

PREPARATION TIME: 5 MINUTES

COOKING TIME: 2 HOURS 10 MINUTES

SERVES 4

This risotto is SO easy to make – there’s no standing over a pot stirring for ages. Instead everything is mixed together and then left to its own devices.

4 tbsp good-quality olive oil

1 onion, peeled and finely diced

1 garlic clove, peeled and crushed

25g (1oz) butter

250g (9oz) risotto rice

750ml (1¼ pints) chicken or vegetable stock

1 × 400g (14oz) tin chopped tomatoes

25g (1oz) freshly grated Parmesan cheese, plus extra to serve

Sea salt and freshly ground black pepper

2 handfuls of rocket leaves

Warm a quarter of the olive oil in a frying pan over a medium-low heat. When hot, add the onion and garlic and sweat gently without colouring for about 5 minutes.

Cover the base of the slow cooker dish with the remaining olive oil. Place the cooked onion and garlic into the dish together with the butter, rice, stock and tomatoes and mix well. Cover with the lid and cook on low for 2 hours or until the rice has absorbed the liquid. Don’t be tempted to stir or remove the lid.

Stir in the Parmesan and season to taste with salt and pepper. Fold the rocket through the risotto and serve with plenty of Parmesan to sprinkle over.

COOKING CONVENTIONALLY?

Follow the recipe using a large casserole dish with a tight-fitting lid instead of the slow cooker dish. Add 250ml (9fl oz) cold water before cooking in an oven preheated to 18o°C (350°F), Gas mark 4, for 1 hour or until tender, then stir in the rocket and Parmesan and serve.