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