Watercress and Red Pepper Risotto

Watercress and red pepper risotto is exciting colourful risotto dish which tastes great. It is ideal as a vegetarian dish and the alternatives are offered so that is possible. Watercress is extremely tasty as a flavourful vegetable.

Serves 4; Preparation time: 10 minutes; Cooking time: 45 minutes

Ingredients:

• 1 tbsp olive oil
• knob of butter (omit or use a vegetarian equivalent for a total vegetarian version).
• 1 onion, finely chopped
• 1 clove garlic – finely chopped
• 400g/1lb risotto rice
• 150ml/5fl oz dry white wine or dry vermouth
• 750ml/26fl oz hot vegetable stock
• 1 red pepper, chopped
• 4-5 mushrooms, sliced
• 100g/3½ watercress, roughly chopped
• 50g/2 oz parmesan or Gran Padano cheese, grated (use a vegetarian version if you need).

Preparation:

1.  Heat the oil in a large frying pan or skillet, add the onion and sauté for four minutes until soft but not coloured.
2. Add the garlic and rice and fry gently for two minutes whilst continuously stirring.
3. Add the vermouth or  white wine and cook, stirring for 2 or 3 minutes until most of the liquid has been absorbed.
4. Start adding ladles of stock and cook for 2 or 3 minutes gently stirring continuously to prevent sticking until the liquid has been absorbed,. Repeat until a little stock is left and the rice is almost tender.
5. Add the remaining stock, mushrooms and red pepper. Cook until the rice is soft and creamy. Remove from the heat.
6. Add the watercress and cheese, then season to taste.
7. Serve immediately.