Slow Cook Leek Risotto

For this recipe you will need a slow cooker. This is the easiest hassle free way I have come across for making a risotto which if cooked in the traditional method can be quite labour intensive, requiring your undivided attention.  This method leaves you with time to do other things, while supper takes care of itself!

Serves: 4

Ingredients:

30g butter (or coconut oil) 1 tablespoons olive oil 2 large leeks thinly sliced 2 cloves garlic, crushed 250g risotto rice 1 litre of hot vegetable stock Half a bottle of white wine Salt and pepper, to taste Parmesan cheese shavings (or vegan parmesan) Finely grated lemon rind A sprinkle of dried tarragon

Preparation time: 15 minutes Cooking time: 2.5 hrs 

Ready in: 2 hrs 45

1. First heat the butter and oil in a large, high-sided pan and fry the leeks until they start to soften. Add the garlic and rice. Stir and cook for 1 minute. 2. Add 750ml of the stock and the wine, save the rest of the vegetable stock for later. Add the salt and pepper (as desired) and bring the mixture to the boil. 3. Then the genius part: Add the mixture to the slow cooker and cook on low for 2 hours (I always set my timer to alert me that time is up). You are free to do something else. Maybe read or in my case crack on with the housework! 3. Check it occasionally, stir it to prevent sticking. After two hours, reheat the remaining stock on the hob and add to the slow cooker. Replace the lid and cook for another 30 minutes on low. 4. Serve and garnish generously with the parmesan/vegan cheese, a dash of lemon rind and tarragon for colour and flavour.

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