Spinach, tomato and fennel risotto
1 small, thinly sliced (fronds reserved)
Rice, arborio, dry
1¼ cup(s), (300g)
Salt reduced chicken stock
2 cup(s), (500ml)
Frozen green peas
⅓ cup(s), (40g)
Baby spinach leaves
Grated parmesan cheese
⅓ cup(s), (25g)
- Heat oil in a large saucepan over medium-high heat. Cook bacon and fennel, stirring occasionally, for 3 minutes or until slightly golden. Add tomatoes. Cook, stirring occasionally, for 2 minutes.
- Add rice and stock. Bring to a simmer. Cover. Cook on low heat for 10 minutes. Add frozen peas. Cook, covered, for 2 minutes.
- Stir in baby spinach leaves. Season with salt and pepper. Serve sprinkled with parmesan and reserved fronds.