Photo of Spinach, tomato and fennel risotto by WW

Spinach, tomato and fennel risotto

10
9
9
SmartPoints® value per serving
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 bulb(s)

1 small, thinly sliced (fronds reserved)

Cherry tomatoes

250 g

Rice, arborio, dry

1¼ cup(s), (300g)

Salt reduced chicken stock

2 cup(s), (500ml)

Frozen green peas

cup(s), (40g)

Baby spinach leaves

80 g

Grated parmesan cheese

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.

Notes

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