Spinach, fennel and olive risotto with crisp prosciutto
11
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Ingredients
Salt reduced chicken stock
3 cup(s), (750ml)
Dried saffron
1 tsp, pinch
Olive oil
1 tbs
Brown onion
1 large, finely chopped
Fennel
1 small, thinly sliced, fronds reserved
Garlic
2 clove(s), crushed
Arborio rice
1 cup(s), (200g)
Reduced-alcohol white wine
½ cup(s), (125ml)
Prosciutto fat trimmed
4 slice(s), fat trimmed (60g)
Pitted green olives
50 g, (Sicilian), pitted, sliced
Baby spinach
120 g
Grated parmesan cheese
¼ cup(s), (20g)
Instructions
1
Combine stock and a large pinch of saffron in a medium saucepan over high heat and bring to the boil. Reduce heat and simmer, covered, until required.
2
Heat oil in a large saucepan over medium heat. Cook onion, fennel and garlic, stirring, for 4–5 minutes or until softened. Add rice and stir to coat. Add wine and bring to the boil. Simmer until reduced by half.
3
Reduce heat and add hot stock mixture, a ladle (½ cup/125ml) at a time, stirring constantly, for 20–25 minutes or until rice is just tender.
4
Meanwhile, lightly spray a non-stick frying pan with oil and heat over medium-high heat. Cook prosciutto for 1–2 minutes each side or until crisp. Drain on paper towel.
5
Stir olives and spinach into risotto. Serve topped with parmesan cheese, prosciutto (halved) and 2 tbs chopped fennel fronds.
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