4 Tbsp extra virgin olive oil
1 brown onion, finely chopped
250ml dry white wine
1L vegetable stock
2 cloves garlic, crushed
1 carrot, peeled, diced
1 (350g) swede, peeled and diced into
450g butternut pumpkin, peeled, seeded, diced into 2cm pieces
100g button mushrooms, quartered
4 fresh sage leaves
1½ cups arborio rice
1 cup frozen peas
20g parmesan, finely grated
Fried sage leaves, to serve
Lemon wedges, to serve
Shaved parmesan, to serve
Extra virgin olive oil, to serve
Heat ½ of the oil in a large saucepan over a high heat. Add onion and cook, stirring occasionally, for 5 minutes or until light golden. Add wine and bring to the boil. Cook, uncovered, for 5 minutes or until reduced by half. Add stock and bring to the boil.
Meanwhile, put garlic, carrot, swede, pumpkin, mushroom and sage in the bowl
of a 4.5L slow cooker.
Pour hot stock mixture over vegetables. Heat remaining oil in a large frying pan over a high heat and add rice. Cook for 5 minutes. Add to slow cooker, then cover and cook on low for 1 hour 50 minutes.
Top with peas and parmesan. Cover and cook on high for 10 minutes. Fluff with a fork.
Serve with fried sage leaves, lemon wedges, shaved parmesan and extra olive oil.