Heat a dash of oil in the pan and fry the onion, garlic and rice over medium heat until the onion is slightly brown. In the mixture add white wine.
In the meantime, wash the fennel and cut into small pieces. Add to the rice along with the fresh herbs and wait until the wine has completely absorbed to the moisture. Add the tomato cubes and the stock, dash by dash, and wait before adding the rest of the stock until the previous stock has been absorbed.
In the meantime, prepare the Garden Gourmet Spinach Rondos according to the instructions on the package. Cook the rice until al dente and stir half of the Parmesan cheese into the risotto.
Serve the risotto with the spinach rondo and garnish with the remaining Parmesan cheese and top freshly ground pepper.