Recipe: Watercress and pea risotto
Try these fabulous meat-free dishes that are not only delicious, but recession-friendly too.
What you'll need
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove
400g risotto rice
150ml vegetarian dry white wine
750ml hot vegetable stock
150g frozen peas
½ tsp ground nutmeg (or fresh nutmeg,|grated)
100g watercress, roughly chopped
25g vegetarian parmesan-style cheese, grated (optional)
Heat the oil in a large heavy pan, add the onion and sauté for four minutes until soft, not coloured. Add the garlic and rice and cook for a minute, stirring.
Add the white wine and cook, stirring for two to three minutes until most of the liquid has been absorbed. Add a ladle of the stock and cook for two to three minutes, stirring the rice 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 is soft and creamy. Remove from the heat. Add the watercress, cheese and seasoning to taste. Serve straight away.