Wild Rocket Risotto

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"From our Saturday Newspaper The Weekend West. Times are estimated."

Original is 6 servings


  • Serving Size: 1 (175.7 g)
  • Calories 346
  • Total Fat - 9.5 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 19.5 mg
  • Sodium - 420.5 mg
  • Total Carbohydrate - 53.8 g
  • Dietary Fiber - 1.6 g
  • Sugars - 2.2 g
  • Protein - 7.1 g
  • Calcium - 174.3 mg
  • Iron - 0.6 mg
  • Vitamin C - 3 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Wash the rocket well and bring a large saucepan of salted water to the boil and blanch the rocket for 2 minutes, then remove with a wire skimmer or slotted spoon and drain well and then roughly chop the leaves and set aside.

Step 2

Heat the stock in a large saucepan.

Step 3

Heat the oil in a large frying pan over medium heat and sweat the onion and celery with a pinch of salt for 3 to 4 minutes and then add the garlic and cook for another 2 minutes and then increase the heat to high and add the rice, stirring continuously for 2 to 3 minutes.

Step 4

When the rice looks translucent, add the white wine and continue to stir and once the rice has fully absorbed the wine, reduce the heat to a simmer and begin adding the stock, one ladleful at a time and be sure to let the liquid fullyu absorb between additions.

Step 5

Cook for 15 minutes, adding the stock and stirring regularly and then test the rice to see if it's cooked - it should be al dente - then season with salt and pepper to taste.

Step 6

Remove from the heat and stir in the butter, parmesan cheese and wild rocket and serve immediately.


No special items needed.

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