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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:10 |
Total Time: |
:10 |
Ingredients: |
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1 tbsp. olive oil
1 onion, finely chopped
1 clove garlic
14 oz. risotto rice
5-1/10 fl. oz. dry white wine
25-1/2 fl. oz. hot vegetable stock
5-1/4 oz. frozen peas
1/2 tsp. freshly grated nutmeg
1 pkg. (100g) watercress, roughly chopped
7/8 oz. freshly grated Parmesan cheese
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Directions:
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1 In a bowl, mix the tomatoes, onion, basil, olive oil and vinegar together with seasoning to taste. Leave to marinate for 5 mins. Mix the seafood with the lemon juice. 2 Empty the salad leaves into a large bowl, scatter over the tomatoes and seafood and serve with crusty bread to mop up the juices.
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