1 fennel bulb, trimmed, (tops reserved) and finely chopped
2 large tomatoes, finely chopped
2 cloves garlic, crushed
Pinch turmeric
1 bay leaf
1 1/2 cups Arborio rice
1/2 teaspoon salt
6 cups boiling water
1kg firm white fish fillets (eg Trevally), chopped
125ml PHILADELPHIA Light Cream For Cooking, a low fat cream alternative
2 tablespoon shredded Parmesan cheese
Finely grated rind of 1 lemon
Salt and freshly ground black pepper, to taste
Method
HEAT the oil in a large saucepan and saute the onion, celery and fennel for 3 minutes. Add the tomato, garlic, turmeric and bay leaf and cook for another minute
STIR in the rice and salt and mix until rice is translucent in appearance. Gradually add 4 cups of water in small amounts, stirring occasionally over a medium heat, until water is absorbed
ADD the fish, continue cooking, adding the remaining water as before and cooking until the rice is just tender
STIR through the PHILLY, cheese and lemon then season to taste. Stand covered for 3-4 minutes. Sprinkle over reserved, chopped fennel tops then spoon into serving bowls. Serve immediately
