Tomato Risotto with Spinach and Peas
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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
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