Artichoke, Watercress and Strawberry Risotto with Lemon Thyme

Strawberries

Makes 6

Preparation 25 minutes

Cooks in 40 minutes

What you'll need

What to do

  1. 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.
  2. 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.
  3. Just before serving, stir in the strawberries and enjoy!

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