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Method

1. Preheat the slow cooker to the highest setting.

2. Place the butter, onion, garlic and fennel in the slow cooker. Pour in 1.1 litres/1¾ pints of the hot stock and cook for 2 hours, or until the fennel and onion are really soft.

3. Using a slotted spoon, transfer roughly half of the vegetables from the slow cooker to a food processor or blender. Blend, adding enough of the stock to create a really smooth, silky purée. Stir back into the slow cooker with the risotto rice. Cover and cook until the rice is tender and creamy. Start checking after 45 minutes, and if not ready, check every 5 minutes after that. It should be well cooked in an hour.

4. Turn off the slow cooker and stir the Parmesan and cream into the risotto. Stir in most of the lemon zest and the juice. If it’s too thick, loosen with up to 200ml/7fl oz of the extra stock. If you need any extra liquid, just use boiling water.

5. Place half the rocket leaves into a food processor or blender with the final 100ml/3½fl oz of stock, the basil leaves and a good pinch of salt. Blend to a purée, scraping down the sides down a couple of times.

6. Swirl the rocket purée through the risotto and ladle into bowls. Serve topped with the remaining rocket leaves, lemon zest and fennel fronds – plus an extra grating of Parmesan, if you like.