Tomato and Watercress Risotto

Calories: 236 Preparation: 10 mins Cooking: 15-20 mins Serves: 4
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.

Fat: 1.7g Saturated Fat: 0.2g Carbohydrate: 51.2g Protein: 7.4g Fibre: 2.7g Salt: 0.63g

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