Calories: 352 Preparation: 15 mins Cooking: 15 mins Serves: 4
85g bag watercress, chopped
700ml vegetable stock
25g unsalted butter
1 tbsp olive oil
3 shallots, peeled and finely chopped
1 clove garlic, finely chopped
250g pack large flat chestnut mushrooms, finely chopped
160g baby chestnut mushrooms, quartered
3 sprigs fresh thyme
200g risotto rice
150ml white wine
Salt and freshly ground black pepper
100g Welsh goat’s cheese
Put the stock in a saucepan and bring to the boil. Reduce the heat and allow the stock to simmer.
Heat the butter and oil in a casserole dish over a moderate heat. Add the shallots and cook for 1-2 minutes. Add the garlic and cook for a further minute. Add the mushrooms and thyme and mix well.
Add the rice and stir for about 1 minute until the grains are well coated. Pour in the wine and stir until completely absorbed. Add 1 ladle of the hot stock and simmer until completely absorbed. Continue to add the stock as before, for a further 18-20 minutes until the rice is al dente.
Stir in most of the watercress (save some to garnish) and season with salt and pepper. Remove from the heat, cover, and rest for 2 minutes, then remove the thyme sprigs.
To serve, spoon into warmed bowls, scatter with the goat’s cheese and garnish with the remaining watercress.
Fat: 15g Saturated Fat: 4g Carbohydrate: 41g Protein: 11g Fibre: 2g Salt: 1.35g