Watercress and Pea Risotto

1. 1

   1 Heat the oil in a large heavy pan, add the onion and saute for 4 mins until soft but not coloured.

2. 2

   Add the garlic and rice and cook for 1 more minute, stirring.

3. 3

   2 Add the white wine and cook stirring for 2-3mins until most of the liquid has been absorbed.

4. 4

   Add a ladle of the stock and cook for 2-3mins, gently stirring occasionally to prevent sticking until the liquid has been absorbed.

5. 5

   Repeat until you have just a little stock left and the rice is almost tender.

6. 6

   3 Add the remaining stock, peas and nutmeg.

7. 7

   Cook until the rice soft and creamy.

8. 8

   Remove from the heat.

9. 9

   Add the watercress and cheese and seasoning to taste.

10. 10

    Serve straight away.

11. 11

    Delicious served with grilled fish or chicken.

* Per serving · 4 servings · Values may vary.