Spinach, tomato and fennel risotto
11
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This speedy risotto is filled with flavours of bacon, fennel and peas for a great go-to midweek meal.
Ingredients
Olive oil
1 tbs
Fennel
1 small, thinly sliced (fronds reserved)
Cherry tomatoes
250 g
Arborio rice
1¼ cup(s), (300g)
Salt reduced chicken stock
2 cup(s), (500ml)
Frozen green peas
⅓ cup(s), (40g)
Baby spinach
80 g
Grated parmesan cheese
⅓ cup(s), (25g)
Shortcut bacon
42 g
Instructions
1
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.
2
Add rice and stock. Bring to a simmer. Cover. Cook on low heat for 10 minutes. Add frozen peas. Cook, covered, for 2 minutes.
3
Stir in baby spinach leaves. Season with salt and pepper. Serve sprinkled with parmesan and reserved fronds.
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