Artichoke, watercress and strawberry risotto with lemon thyme

Serves 4

Prep 25 minutes

Cook 40 minutes


40g butter

2 garlic cloves, peeled and finely chopped

350g arborio risotto rice

150ml white wine

juice of 1 lemon 1 litre hot chicken stock (or vegetable stock of making a vegetarian dish) large handful watercress

1 x 400g tin artichoke hearts

large handful lemon thyme, leaves only

2 tbsp parmesan shavings

100g strawberries, hulled and sliced into quarters

salt and freshly ground black pepper


  1. Melt half the butter in a wide, shallow pan, add the garlic and rice and cook for 2-3 minutes. Add the wine and lemon juice, bring up to a simmer for a few minutes until evaporated. Add a ladleful of hot stock and simmer until most of the stock has been absorbed, then continue adding the stock, a ladleful at a time until all the stock has been used.
  2. Add the artichoke hearts and cook for a further 2 minutes. When the rice is tender, stir in the watercress, lemon thyme leaves, the remaining butter, parmesan and season to taste.
  3. Just before serving, stir in the strawberries and enjoy!