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.

Pea and water cress risotto

Pea and water cress risotto


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


  1. Heat some butter in a pan and add the garlic to it. Cook for about 2 minutes.
  2. Add the onions and a pinch or salt and cook for another 2 minutes, or till the onions start turning translucent.
  3. 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.
  4. 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.
  5. Add the peas and cook with a lid on till the peas are ½ cooked.
  6. 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.
  7. Stir in the milk and cook for another 30 seconds
  8. Transfer to a serving plate and season with coarse black pepper and grated Gouda cheese.
  9. In another mixing bowl, dress the water cress leaves lightly with lemon juice. Layer these over the warm risotto before serving.