Spinach, fennel and olive risotto with crisp prosciutto | Recipes | WW New Zealand

Ingredients

• Salt reduced chicken stock 3 cup(s), (750ml)
• Dried saffron 1 tsp, pinch
• Olive oil 1 tbs
• Brown onion 1 large, finely chopped
• Fennel 1 small, thinly sliced, fronds reserved
• Garlic 2 clove(s), crushed
• Arborio rice 1 cup(s), (200g)
• Reduced-alcohol white wine ½ cup(s), (125ml)
• Prosciutto fat trimmed 4 slice(s), fat trimmed (60g)
• Pitted green olives 50 g, (Sicilian), pitted, sliced
• Baby spinach 120 g
• Grated parmesan cheese ¼ cup(s), (20g)