Fontina and rosemary risotto

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); 2 tablespoons rosemary leaves, coarsely chopped; 1.4 litres (49 fl oz) good-quality vegetable stock, heated; 200 ml (7 fl oz) white wine; 2 tablespoons olive oil; 3 garlic cloves, finely chopped; 1 brown onion, finely diced; 120 g (4¼ oz/1 cup) roughly grated fontina cheese; 50 g (1¾ oz/½ cup) finely grated parmesan cheese, plus extra to serve; 40 g (1½ oz) butter, chopped

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

Main course
Vegetarian
Pasta

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