Watercress and Pea Risotto – a delicious recipe with olive oil, onion, clove garlic, risotto rice, white wine, frozen peas. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1 Heat the oil in a large heavy pan, add the onion and saute for 4 mins until soft but not coloured.
2
Add the garlic and rice and cook for 1 more minute, stirring.
3
2 Add the white wine and cook stirring for 2-3mins until most of the liquid has been absorbed.
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
Repeat until you have just a little stock left and the rice is almost tender.
6
3 Add the remaining stock, peas and nutmeg.
7
Cook until the rice soft and creamy.
8
Remove from the heat.
9
Add the watercress and cheese and seasoning to taste.
10
Serve straight away.
11
Delicious served with grilled fish or chicken.
1433
kcal
Calories
9
g
Fat
297
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 tbsp. olive oil, 1 onion, finely chopped, 1 clove garlic, 14-1/8 oz. risotto rice, and more.
Yes, Watercress and Pea Risotto falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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