Watercress-pistachio-risotto

Watercress and pistachio risotto

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

By , 25 March 2019

(1 vote)

Watercress and pistachio risotto
  • 35 Mins

  • Serves: 4

  • Price: £1.49 per serving

Nutritional Info
Each 356g serving contains
  • Energy

    1743KJ

    417KCAL

    21%
  • Fat

    9.3g

    low

    13%
  • Saturates

    2.1g

    low

    11%
  • Sugars

    1.1g

    low

    1%
  • Salt

    0.53g

    low

    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
  • 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.

  • 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.

  • Remove from the heat; stir in the watercress, basil, half the pistachios and half the cheese. Season with ground black pepper.

  • Top with the remaining cheese and pistachios.