Prawn and Fennel Slow Cooker Risotto

Name: Prawn and Fennel Slow Cooker Risotto
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Yield: 4
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

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.

By The GH Kitchen TeamPublished: 24 September 2019

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A fresh and zesty slow-cooker risotto recipe packed full of prawns, fennel and preserved lemon, finished off with rich pecorino cheese.

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Yields:

Prep Time:

15 mins

Cook Time:

2 hrs 20 mins

Total Time:

2 hrs 35 mins

Cal/Serv:

502

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

Directions

1. 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.
2. 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.
3. Step 3Stir through Pecorino and check seasoning. Stir in a little extra stock to thin, if needed. Garnish with reserved fennel fronds and serve.

Per Serving:

Cals: 502
Protein: 23g
Total Fat: 12g
Saturates: 3g
Carbs: 67g
Total sugars: 6g
Fibre: 6g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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

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