Fennel and spinach risotto
10
Points®
Total time: 30 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This risotto is not your average heavy risotto. Cooked with stock and water in the pressure cooker, the rice is infused with fragrant garlic, onion and fennel. Fresh spinach, zesty lemon and parmesan’s bite all come together to make this spectacular winter warmer!
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Fennel
2 baby, thinly sliced, frodns reserved
Garlic
1 clove(s), crushed
Arborio rice
1¼ cup(s), (250g)
Salt reduced chicken stock
2½ cup(s)
Baby spinach
80 g
Fresh lemon rind
2 tsp, finely grated
Lemon juice
1 tbs
Grated parmesan cheese
¼ cup(s), (20g)
Instructions
1
Heat oil in a 6L (24-cup) pressure cooker over medium heat. Cook onion and fennel, stirring, for 3-4 minutes or until softened. Add garlic and rice and stir to coat. Cook, stirring, for 2 minutes or until rice is translucent.
2
Add stock and 3/4 cup (185ml) water. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure and cook for 8 minutes.
3
Release pressure using the pressure release method. Remove lid. Stir in spinach, lemon rind, juice and half the parmesan. Stand, covered, for 5 minutes. Top risotto with fennel fronds and remaining parmesan.
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