1 hr 50
This is as close as I think you can get to making an authentic risotto in a slow cooker. It has all the flavour of an Italian classic.
Grease the inside of the slow cooker container. Heat the oil in a large frying pan over a high heat. Reduce the heat to medium, add the leeks and fry, stirring, for 2 minutes. Add the garlic and fry for a further 1–3 minutes until the leeks have softened. Stir in the rice and sage.
Add the vermouth and boil until it evaporates. Add the stock and salt and season with pepper, then bring t