Place the spinach and the leek into a food processor and pulse together.
Heat the oil in a large pan and stir fry the bacon and the chicken for about 2 minutes, then add the red pepper, leek and spinach and the crushed garlic.
Continue cooking for about 3 minutes then add the tumeric, paprika, marjoram and the rice and cook for a further minute.
Pour in all the stock, bring to the boil and stir well. It will look very wet but risotto rice absorbs a lot of liquid. Season with salt and pepper to taste and turn the heat down to a simmer. Cover and cook gently for 15 minutes stirring only once during this time.
Finally add the peas and allow them to warm through for 3 minutes.
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|Serving Size: 1 Serving (531g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 57 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 12.9mg||4 %|
|Sodium 657.8mg||23 %|
|Potassium 692.5mg||18 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 23.8g|
|Protein 13.7g||20 %|
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Calories per serving: 222
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