Watercress & taleggio risotto
A springtime risotto so quick and easy to throw together
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
- Bring the stock to a simmer in a saucepan. Heat a small knob of butter and 1 tbsp olive oil in a wide saucepan. Add the onion and fry for 3 minutes. Add the rice and stir until all the grains are coated and shiny. Pour in a ladle of stock and stir until completely absorbed.
- Continue adding stock and stirring until the rice is tender with a little bite left to it. Add the watercress and tallegio cheese. Remove from the heat, add another knob of butter and serve.
Per serving
430 kcalories, protein 14.6g, carbohydrate 65.0g, fat 14.2 g, saturated fat 7.0g, fibre 1.9g, salt 2.0 g
Recipe from olive magazine, May 2006.
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http://www.bbcgoodfood.com/recipes/3679/
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Ingredients
- chicken stock fresh, cube or concentrate made up to 1 1/2 litres
- unsalted butter
- olive oil
- 1 small onion , chopped
- 325g arborio rice
- a large bunch, about 100g watercress , chopped
- 125g taleggio cheese or brie, rind removed, chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
Ingredients
- chicken stock fresh, cube or concentrate made up to 1 1/2 litres
- unsalted butter
- olive oil
- 1 small onion , chopped
- 325g arborio rice
- a large bunch, about 100g watercress , chopped
- 125g taleggio cheese or brie, rind removed, chopped
Per serving
430 kcalories, protein 14.6g, carbohydrate 65.0g, fat 14.2 g, saturated fat 7.0g, fibre 1.9g, salt 2.0 g
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30 January 2009
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