Spinach, tomato and fennel risotto

Name: Spinach, tomato and fennel risotto
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tbs Olive oil; 1 small Fennel thinly sliced (fronds reserved); 250 g Cherry tomatoes; 1.25 cup(s) Arborio rice (300g); 2 cup(s) Salt reduced chicken stock (500ml); 0.333 cup(s) Frozen green peas (40g); 80 g Baby spinach; 0.333 cup(s) Grated parmesan cheese (25g); 42 g Shortcut bacon

Points®

Total Time

20 min

Prep

5 min

Cook

15 min

Serves

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

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.

Notes

TIP: For a vegetarian option, omit the bacon and add 25g of reduced-fat feta with the parmesan.

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Spinach, tomato and fennel risotto

Ingredients

Instructions

Notes

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