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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
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