Leek and watercress risotto

Leek and Watercress Risotto

This Leek and Watercress Risotto is a delightful twist on the classic Italian dish. The creamy texture of the risotto is perfectly complemented by the subtle sweetness of leeks and the peppery bite of fresh watercress. It’s a comforting and elegant meal that’s perfect for any occasion.

Serving Size and Yield

Serves 4

Preparation and Cooking Time

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Ingredients

• 2 tablespoons olive oil
• 1 large leek, cleaned and thinly sliced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable broth, kept warm
• 1 bunch watercress, roughly chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Optional: Lemon zest for garnish

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the sliced leeks and cook until soft, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the Arborio rice, ensuring each grain is coated with oil. Cook for 2 minutes, stirring constantly.
4. Pour in the white wine and cook until it is mostly absorbed by the rice.
5. Add the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This should take about 20 minutes.
6. Stir in the chopped watercress and cook for another 2 minutes until wilted.
7. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
8. Serve immediately, garnished with lemon zest if desired.

Additional Notes

For a vegan version, substitute the Parmesan cheese with nutritional yeast. You can also add a handful of peas or asparagus for extra color and flavor.

Nutritional Information

Per serving: Approximately 350 calories, 10g fat, 50g carbohydrates, 8g protein, 3g fiber.

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