Spinach, fennel and olive risotto with crisp prosciutto | Recipes | WW New Zealand
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Spinach, fennel and olive risotto with crisp prosciutto & see the Points value of this
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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)
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