Watercress and Pea Risotto
Ready in: 30 to 60 mins
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Ingredients:1 tbsp olive oil
1 onion, finely chopped
1 clove garlic
400g risotto rice
150ml vegetarian dry white wine
750ml hot vegetable stock
150g frozen peas
1/2 tsp ground nutmeg (or fresh nutmeg, grated)
100g watercress, roughly chopped
25g vegetarian Parmesan-style cheese, grated (optional)
- 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 1 more minute, stirring.
- 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.
- 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.