Name: Fontina and rosemary risotto
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 4–6
Ingredients: 440 g (15½ oz/2 cups) arborio rice (see Tip); 50 g (1¾ oz/½ cup) finely grated parmesan cheese, plus extra to serve; 2 tablespoons rosemary leaves, coarsely chopped; 120 g (4¼ oz/1 cup) roughly grated fontina cheese; 1.4 litres (49 fl oz) good-quality vegetable stock, heated; 3 garlic cloves, finely chopped; 2 tablespoons olive oil; 1 brown onion, finely diced; 40 g (1½ oz) butter, chopped; 200 ml (7 fl oz) white wine

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 15

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Fontina is a cheese made from cow’s milk with a mild nutty flavour. Many supermarkets stock it, but if you can’t find it, substitute it with a Swiss cheese or some grated mozzarella.

Ingredients

2 tablespoons olive oil
1 brown onion, finely diced
3 garlic cloves, finely choppe

Method

Heat the olive oil in the insert pan of a slow cooker or a frying pan over medium–low heat. Add the onion and garlic and cook, stirring, for 4–6 minutes until softened. Add the rosemary and rice and stir for 1–2 minutes until the rice is hot. Pour in the wine and stir for 2–3 minutes until it has slightly reduced. Stir in the hot stock and bring to a simmer.

Return the insert pan, if us