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Photo of Fennel and spinach risotto by WW

Fennel and spinach risotto

Total Time
30 min
10 min
15 min
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!


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 baby, thinly sliced, frodns reserved


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)


  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.


SERVING SUGGESTION: Salad of radicchio leaves, marinated artichoke hearts (not in oil), thinly sliced red onion and fennel fronds. Drizzle salad with balsamic vinegar.