Tomato Risotto with Spinach and Peas

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.

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