This is great light Risotto recipe made without lots of butter and parmesan but making the most of Watercress that is in season right now at the farm. If you are vegan, ignore the feta. 

Preparation time: 
Dietary type: 
Gluten free

1 Small onion (Diced)

2 Cloves Garlic (Crushed and chopped)

Olive oil

250g Risotto Rice

1 Glass White Wine

100g Watercress

200g Frozen Peas

1.5 litres of good veg stock 1 lemon

100g feta cheese


Step 1.

Firstly add your stock to a pan and bring to the boil and leave to simmer on a low heat. To get a vibrant green risotto a puree is made from the peas and watercress. Blanch your peas in the stock for a few minutes and remove from the pan and add to a blender, then do the same with the watercress blanching for only a minute. Set aside some leaves for decoration.

Step 2. 

To the blender add a couple of ladles of hot stock and blend until smooth. Set aside. Heat a heavy bottomed pan over a medium heat, add a glug of olive oil then add the onion and garlic. Sweat gently for around 2 - 3 mins.

Step 3.

Add your risotto rice and mix well, sweat again for another couple of minutes keeping the rice moving so it doesn't catch. Add the wine and stir again, let the wine evaporate then add a few ladles of stock and stir.

Step 4. 

Keep adding ladleful’s of stock, stirring allowing each ladleful to be absorbed before adding the next. This will take around 15-20 mins. Carry on adding stock until the rice is soft but with a slight bite. Add the pea and watercress puree, mix again and simmer for a few minutes. Taste for seasoning, grate in the zest of a lemon and squeeze in the juice of half. Give it a good stir then put a lid on and leave it for a few minutes. Now serve, add to bowls and crumble over some feta cheese, a few watercress leaves and a drizzle of olive oil.


Recipe by Martin Hill 

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