Tomato Risotto with Spinach and Peas

One pan classic Italian dish which offers all the flavour and textures you could want from such a simple dish. Lots of vegetables and herbs gives it flavour and makes it colourful.
  • 0:45 TIME
  • 10 portions

INGREDIENTS

1ltr water

20g MAGGI® Vegetable Bouillon

1 medium red onion (150g), finely chopped

10ml vegetable oil

450g risotto rice – use Arborio or Carnaroli

400g MAGGI® Rich & Rustic Tomato Sauce

200g frozen peas

300g bag baby leaf spinach

200g low-fat cream cheese

50g Parmesan cheese, finely grated

10g fresh basil leaves, chopped

METHOD

Prep: 15 minutes. Cook: 30 minutes.

  1. Add the water to a large pan and bring to the boil. Reduce to a simmer and add the MAGGI Vegetable Bouillon.
  2. Add the oil and onions to another saucepan over a medium heat. Fry for 5 minutes or until soft and without colour.
  3. Add the rice and stir for 1 minute, then add the simmering vegetable stock followed by the MAGGI Rich & Rustic.
  4. Bring to the boil then reduce to a low heat.
  5. Cover and cook for 20 minutes or until the rice is tender and the liquid has been absorbed. Add the peas for the last few minutes.
  6. Stir in the spinach, cream cheese, parmesan and basil then remove from the heat and allow to stand for 2 minutes.
  7. Divide into 10 dishes and serve.

CHEF'S TIP

This is a no fuss risotto, add all the liquid at once and simply simmer until the rice is just cooked. 

NUTRITION INFORMATIOn

Typical Values

Per 100g

Per Serve 

Reference Intake

% RI*

Energy

705 kJ

167 kcal

1240 kJ

294 kcal

8400 kJ

2000 kcal

15%

Fat

3.9g

6.9g

70g

10%

of which: saturates

1.6g

2.9g

20g

15%

Carbohydrate

26.4g

46.4xg

260g

18%

of which: sugars

2.8g

5.0g

90g

6%

Fibre

2.1g

3.7g

-

-

Protein

5.6g

9.8g

50g

20%

Salt

0.33g

0.58g

6g

10%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.