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" Healthy and delicious risotto "

Watercress and Pea Risotto

Added on Tue Jan 15 2008

Views 398

The Basics

• Dish: Main Course
• cuisine: Other
• Serves: 4
• Prep Time: 0hrs 5 mins
• Cooking Time: 0hrs 25 mins

Ingredients

• 1 tbsp Olive Oil
• 1 Onion Finely Chopped
• 1 Clove Garlic
• 400g Risotto Rice
• 150ml Dry White Wine
• 750ml Hot Vegetable Stock
• 150g Frozen Peas
• ½ tsp Freshly Grated Nutmeg
• 1 Pack Watercress Roughly Chopped
• 25g Freshly Grated Parmesan Cheese

Method

1. Heat the oil in a large heavy pan, add the onion and sauté for 4 mins until soft but not coloured. Add the garlic and rice and cook for one more minute, stirring.

2. Add the white wine and cook stirring for 2-3 mins until most of the liquid has been absorbed. Add a ladle of the stock and cook for 2-3 mins, gently stirring occasionally to prevent sticking until the liquid has been absorbed. Repeat until you have just a little stock left and the rice is almost tender.

3. Add the remaining stock, peas and nutmeg. Cook until the rice soft and creamy. Remove from the heat. Add the watercress and cheese and seasoning to taste. Serve straight away.

Delicious served with grilled fish or chicken.