Recipes
Recipes

Watercress and pistachio risotto

This one-pot wonder is peppery, nutty and seriously satisfying

This one-pot wonder is peppery, nutty and seriously satisfying

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(5 votes)
Cooking Time

Cook: 35 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.49 per serving

Nutritional Information

Each 356g serving contains

Energy
1744kj
417kcal
21%
Fat
9.3g
Med
13%
Saturates
2.1g
Med
11%
Sugars
1.1g
Low
1%
Salt
0.53g
Med
9%
of your reference intake.
Typical energy values per 100g:
490kj/117kcal

Ingredients

1tbsp rapeseed oil

2 x 85g packs Asda Strong Watercress, chopped

2 echalion shallots, finely chopped

25g basil, chopped

2 cloves garlic, crushed

300g arborio rice

200ml white wine (or water)

1 reduced-salt veg stock cube, made up to 1L with boiling water

30g Asda 30% Less Fat Extra Mature British Cheese, grated

30g pistachios, chopped

Method

1
Heat the oil in a large pan on a medium setting. Add the shallots, cover and sweat for 10 mins or until soft. Remove the lid, add the garlic and cook for 2 mins.
2
Stir in the rice, then add the wine or water and cook until reduced by half. Slowly add the stock, stirring continuously, until the rice is cooked and coated in a thick sauce – about 20 mins.
3
Remove from the heat; stir in the watercress, basil, half the pistachios and half the cheese. Season with ground black pepper.
4
Top with the remaining cheese and pistachios.