Tomato Risotto with Spinach and Peas

Cooking Time
45

Portions
10

Ingredients

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• g water
• g MAGGI® Vegetable Bouillon
• g medium red onion (150g), finely chopped
• ml vegetable oil
• g risotto rice – use Arborio or Carnaroli
• g MAGGI® Rich & Rustic Tomato Sauce
• g frozen peas
• g bag baby leaf spinach
• g low-fat cream cheese
• g Parmesan cheese, finely grated
• g fresh basil leaves, chopped

• 1

  Step 1

  Add the water to a large pan and bring to the boil. Reduce to a simmer and add the MAGGI Vegetable Bouillon.
• 2

  Step 2

  Add the oil and onions to another saucepan over a medium heat. Fry for 5 minutes or until soft and without colour.
• 3

  Step 3

  Add the rice and stir for 1 minute, then add the simmering vegetable stock followed by the MAGGI Rich & Rustic.
• 4

  Step 4

  Bring to the boil then reduce to a low heat.
• 5

  Step 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

  Step 6

  Stir in the spinach, cream cheese, parmesan and basil then remove from the heat and allow to stand for 2 minutes.
• 7

  Step 7

  Divide into 10 dishes and serve.
• 8

  Step 8

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

Ingredients

• 1 g water
• 20 g MAGGI® Vegetable Bouillon
• 1 g medium red onion (150g), finely chopped
• 10 ml vegetable oil
• 450 g risotto rice – use Arborio or Carnaroli
• 400 g MAGGI® Rich & Rustic Tomato Sauce
• 200 g frozen peas
• 300 g bag baby leaf spinach
• 200 g low-fat cream cheese
• 50 g Parmesan cheese, finely grated
• 10 g fresh basil leaves, chopped