Prawn and Fennel Slow Cooker Risotto
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
Organization Tags
Tags easily organize your Recipe Library
Comments