Low fat, under 500 calories but still a comforting midweek supper(Nutrition per serving 330k calories, protein 8.4g, carbohydrate 60.1g, fat 6.8g, saturated fat 1.6g, fibre 2.1g, salt 3.95g)
Ingredients(Serves 4)
½ tsp fennel seeds, crushed
2 tomatoes, chopped
a large pinch of saffron threads, crushed
olive oil
1 small onion, finely chopped
1½ l vegetable stock
275 g arborio rice
125 ml white wine
Parmesan (or vegetarian alternative), grated
Method
Mix the fennel seeds with the chopped tomatoes. Pour 1 tbsp of boiling water over the saffron to soak. Heat the olive oil in a wide, shallow pan and then add the onion with a bit of seasoning and cook for a few minutes until softened. Heat the stock in a separate pan until simmering.
Add the rice to the onion and cook until the grains are glistening, about 3 minutes. Pour in the saffron, stir for a minute and then add the wine. Stir until absorbed.
Add one ladle of stock and stir again until absorbed. Continue this process for about 10-12 minutes or until the rice is done but has a bite to it. Add the tomatoes and fennel seeds and cook for a minute. Serve with the grated Parmesan.