Watercress and pea risotto

Calories: 456  Preparation: 10 mins  Cooking: 25 mins  Serves: 4

Ingredients

1 tbsp olive oil

1 onion, finely chopped

1 clove garlic

400g risotto rice

150ml dry white wine

750ml hot vegetable stock

150g frozen peas

1/2 tsp freshly grated nutmeg

1 (100g) pack watercress, roughly chopped

25g freshly grated Parmesan cheese

Method

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 2-3mins until most of the liquid has been absorbed. Add a ladle of the stock and cook for 2-3mins, 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. Delicious served with grilled fish or chicken.

Fat: 6.5g  Saturated Fat: 1.9g  Carbohydrate: 87.7g  Protein: 14g  Fibre: 5.3g  Salt: 0.41g