Risotto with Watercress

Heat oil and butter in a frying pan. Sauté shallot. Add long-grain rice, stirring to soften until translucent. Pour in wine, cook completely.

Add soup gradually, stirring frequently, so that the long-grain rice is always just covered with liquid. Simmer on low heat for about twenty minutes until the long-grain rice is creamy and al dente.

Remove the pan from the heat. Stir in watercress, butter and Sbrinz, season risotto, arrange in warm plates, garnish.

Can be prepared: Make risotto with only 8 dl of soup, simmer only 15 min. on low heat. Just before serving, add the rest of the soup, finish.

Garden cress – Watercress Garden cress is available all year round. It has a tart, spicy, rettich-like flavor. It is offered open or in sprouting trays and can be combined well with other types of lettuce, but is just as enjoyable as a leaf salad on its own. Ga watercress grows in clean, flowing spring creeks and is available from winter to spring. It tastes peppery, mustardy and tangy. Watercress is very suitable as a leaf salad on its own or as an addition to other salads.

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