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.
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.
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.
Step 3Stir through Pecorino and check seasoning. Stir in a little extra stock to thin, if needed. Garnish with reserved fennel fronds and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
