Time
prep 0:10
total 0:10
Ingredients
| 1 tbsp. | olive oil | | 1 | onion, finely chopped | | 1 clove | garlic | | 14-1/8 oz. | risotto rice | | 1/8 qt. | dry white wine | | 3/4 qt. | hot vegetable stock | | 5-1/3 oz. | frozen peas | | 1/2 tsp. | freshly grated nutmeg | | 1 pkg. | watercress, roughly chopped | | 7/8 oz. | freshly grated Parmesan cheese |
1 Recipe Reviews
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What seafood??? not in recipe???
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Instructions
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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