

Tomato Risotto with Spinach and Peas
- 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.
- Add the water to a large pan and bring to the boil. Reduce to a simmer and add the MAGGI Vegetable Bouillon.
- Add the oil and onions to another saucepan over a medium heat. Fry for 5 minutes or until soft and without colour.
- Add the rice and stir for 1 minute, then add the simmering vegetable stock followed by the MAGGI Rich & Rustic.
- Bring to the boil then reduce to a low heat.
- 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.
- Stir in the spinach, cream cheese, parmesan and basil then remove from the heat and allow to stand for 2 minutes.
- 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.
Products used in the recipe

