Summer Flavours - Watercress
Watercress makes a fantastic herb for cooked dishes, salads, soup, stews, and stir-fries, if added just before serving.
The English tradition of watercress sandwiches was a favourite at garden parties. Watercress, tomato and cheese are a tasty combination in salads.
Try serving sprigs of watercress as a garnish on platters of vegetables, and the leaves also make a good accompaniment with diced paw paw and pineapple. Watercress leaves can be used in omelettes, pies, quiche, casseroles, dips, rice dishes and stuffings.
WATERCRESS RISOTTO
(Makes enough for 10 servings)
INGREDIENTS
• 1kg Arborio rice
• 250g watercress
• 260g white onion – finely chopped
• 30g garlic – finely chopped
• 75g butter
• 120g chives – finely chopped
• 1 lemon – zest only
• 60g mascarpone cheese
• 100g parmesan - grated
• 500ml light hot vegetable stock
• 275ml white wine
• 20ml olive oil
• Salt and pepper
METHOD
1. Cook the watercress in boiling water for 30 seconds, drain well and chop. Refrigerate
2. Warm the olive oil and half of the butter, add the onion and garlic, cook till clear but not coloured, add the rice and cook for 2-3 minutes till the rice is well coated with the butter and oil
3. Add the wine, and stir till the rice has absorbed all of the liquid
4. Start to add the stock a ladle at a time, always stirring to avoid the rice sticking to the pan
5. Once all of the liquid has been added, the rice should be creamy and wet, add the watercress, half of the parmesan, remaining butter, mascarpone and lemon zest, mix well
6. At this stage the rice should be of a light creamy consistency, if it feels too thick, add a little more stock
7. Add the chives and taste for seasoning.
TO SERVE
1. Spoon the risotto into the centre of serving plate, give the plate a gentle shake to allow the risotto to disperse evenly on the plate
2. Finish with the remaining parmesan and a drizzle of olive oil.