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Slow-cooker risotto with fennel, lemon and rocket
Fruit and vegetables
1
onion
, finely chopped
2 large
garlic
cloves, sliced
1 large
fennel
bulb, trimmed and diced, green leaves reserved for garnish
2 unwaxed
lemons
, zest of 2 and juice of 1
90g/3¼oz
rocket
leaves
10g
basil
leaves
Tins, packets and jars
350g/12oz
arborio rice
Cooking ingredients
1.4 litres/2½ pints hot
vegetable stock
salt
Dairy, eggs and chilled
25g/1oz
butter
, diced
50g/1¾oz grated
Parmesan
, plus extra to serve (optional)
4 tbsp
double cream
Back to recipe
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