Pea and water cress risotto
Summer is long gone now, here in the UK. But then there are always those days when your tummy just aches for a light fuss free meal. And here is just a perfect option.
½ bowl uncooked risotto rice, ½ finely chopped white onion, ½ glass of white wine (optional, but recommended), 3 finely chopped/crushed garlic cloves, ½ bowl green peas (fresh preferred but frozen will also do), ½ bowl of washed and dried water cress, ¼ cup milk, 1 tablespoon vegetable stock powder, salt and coarse black pepper to taste, grated Gouda cheese, 1 tablespoon fresh lemon juice and butter to cook
- Heat some butter in a pan and add the garlic to it. Cook for about 2 minutes.
- Add the onions and a pinch or salt and cook for another 2 minutes, or till the onions start turning translucent.
- Now, add the risotto rice and cook on a slow flame till the rice turns opaque. Keep stirring the rice intermittently to ensure even cooking.
- Add the wine and let the rice cook in the flavour of the wine. It is absolutely essential that this be done on a slow flame, or else the wine will evaporate too fast without the rice absorbing any of its flavour.
- Add the peas and cook with a lid on till the peas are ½ cooked.
- Add vegetable stock powder, salt to taste and ½ glass of water. Cook on a medium flame till the rice is cooked but has some bite to it. The peas should also be cooked by now.
- Stir in the milk and cook for another 30 seconds
- Transfer to a serving plate and season with coarse black pepper and grated Gouda cheese.
- In another mixing bowl, dress the water cress leaves lightly with lemon juice. Layer these over the warm risotto before serving.