Slow-Cooker Pinenut, Fennel and Parmesan Risotto
Cooking this beautiful risotto in the slow-cooker means that the rice soaks up all of the lovely flavours and is super tender to the bite. It is the perfect dish to serve at a dinner party, and you...
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Ingredients
- 3 tbsp olive oil
- 2 onions, chopped
- 4 fennel heads, trimmed and sliced thinly
- 3 garlic cloves, chopped
- 500g vialone nano risotto rice
- 250ml white wine
- 2 litres vegetable stock
- 125g pine nuts, roasted
- 100g Parmesan, grated
- 25g dill, chopped
- 100g wild rocket
- salt
- freshly ground black pepper
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