Tomato and Watercress Risotto
- 3 squirts Olive oil spray or 5ml/1tsp olive oil
- 1 large onion, chopped
- 1 clove garlic, crushed
- 225g/8oz risotto rice
- 1 (395g) can cherry tomatoes in natural juice
- 600ml/1pt vegetable stock
- 1 (85g) bag watercress
- To serve: peas
Heat a large pan, squirt in the olive oil then add the onion and saute for 2-3mins or until soft. Add the garlic and rice and stir well. Add half the tomatoes and a little of the stock. Stir well, until the liquid has been absorbed. Repeat adding more stock until all the liquid has been absorbed and the rice is tender – this will take 15-20mins.
Add the remaining cherry tomatoes and watercress and season well with plenty of freshly ground black pepper. Cook for a further 1 min until most of the liquid has evaporated and the rice is just tender. Serve in bowls with a little grated parmesan cheese if liked.