It’s also a great dish to make extra of as it will keep in the fridge for another day or you can freeze portions.
1 tbsp olive oil
2 fennel bulbs, thinly sliced
340g marinated artichoke hearts, drained and chopped
1 tbsp Dijon mustard
3 tbsp dry white wine
50g grated parmesan cheese
130g shredded English spinach
Heat the butter and oil in a frying pan over a medium heat. Add the fennel and cook for 20 minutes or until caramelized. Add the artichoke and cook for 5-10 minutes longer. Stir in the cream, mustard, white wine and grated parmesan and bring to the boil. Reduce the heat and simmer for 5 minutes.
Meanwhile, cook the pasta in a large saucepan of rapidly boiling water until al dente, then drain well.
Add the risoni and spinach to the sauce and cook until the spinach has wilted. Season to taste and serve.
By Georgina White – Simply Sumptuous Foods