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:
- Heat the oil in a large frying pan or skillet, add the onion and sauté for four minutes until soft but not coloured.
- Add the garlic and rice and fry gently for two minutes whilst continuously stirring.
- Add the vermouth or white wine and cook, stirring for 2 or 3 minutes until most of the liquid has been absorbed.
- 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.
- Add the remaining stock, mushrooms and red pepper. Cook until the rice is soft and creamy. Remove from the heat.
- Add the watercress and cheese, then season to taste.
- Serve immediately.
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Love, love, love! Just like one I had in Empoli.