Artichoke, watercress and strawberry risotto with lemon thyme
Prep 25 minutes
Cook 40 minutes
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
- 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.
- 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.
- Just before serving, stir in the strawberries and enjoy!