Watercress, Asparagus and Tomato Risotto Recipe

A delicious risotto dish
Yield: 4    Preparation Time: 15 mins    Cooking Time: 30 mins
Risotto can be served in many different ways and this recipe gives a nice combination of flavors and textures.


2 bunches watercress, roughly chopped
2 bundles asparagus, trimmed and cut into 3cm lengths
100g red and yellow cherry tomatoes cut in half
200g risotto rice
4 shallots, finely chopped
2 garlic cloves, sliced
1 small glass white wine
1 liter hot vegetable stock
4 tablespoons olive oil
50g lightly salted butter, cut into cubes
50g grated Parmesan
Salt and cracked black pepper

Recipe Instructions

Cook the asparagus.
Heat 2 tablespoons of olive oil in a frying pan until it starts to smoke. Add the asparagus and tomatoes and season with salt and pepper. Cook for 30 seconds until the tomatoes start to wilt then remove them from the heat and set aside.

Cook the rice.
Heat 2 tablespoons of olive oil in a saucepan and add the shallots and garlic. Let them sweat for 10 minutes until they turn translucent. Stir in the rice and keep stirring until the rice has also turned translucent then add the wine and simmer gently until the wine has been reduced by half. Add the stock little by little stirring the rice for about 20 minutes until the rice is cooked but has a slight bite to it. Remove from the heat.

Combine the ingredients.
Stir the watercress, asparagus and tomatoes into the cooked rice and add the butter and half the Parmesan. Season with salt and pepper and stir it all together.

Serve the risotto in warm bowls with a sprinkling of Parmesan over the top.