Risotto with watercress and prosciutto crudo

Risotto with watercress and prosciutto crudo

Risotto with watercress

My kids love risotto. I don’t know what it is about it, maybe it is the parmesan, maybe it is the sticky consistency that makes it easy to eat, or maybe it is the fact that rice is the main ingredient and not so much the vegetables? It might be all three actually. Oh, and of course the fact that I usually include fried prosciutto crudo in it, that makes them go crazy over anything. So, let’s be honest this is an easy winner in our house. Nevertheless, it does make them like watercress like in this recipe I am sharing with you today.

Even my pickiest of the three doesn’t mind the watercress in this risotto and he does really eat it, it doesn’t pick it (all) out! I can’t put too much in it though, I put about half in and put the other half in a separate bowl for who wants more. Watercress is fairly spicy, if you think that is too much, you could try to use spinach instead because it has got a milder taste but still very green…

This is a fairly quick and easy recipe. You need to stir a lot, so you need to stay close to it, but only for as long as the rice needs to cook and that is about 20 minutes. I ask my kids to help with tearing the ham as that takes a bit of time and they like doing it as they can sneakily eat little bits of it, I consider that as their reward and it saves me a bit of time, so that is all right.

Risotto with watercress

Risotto with watercress and prosciutto crudo

From at

Prep: Cook: Yield: 2 adults and 3 kidsTotal:

You'll Need...

  • 450 grams of risotto rice
  • 160 grams of prosciutto crudo (any dried cured ham, or even lardons will do)
  • 300 grams of watercress
  • 1 cube of vegetable stock
  • 1 liter of boiled water
  • 1 shallot
  • 2 cloves of garlic
  • 75 grams of parmesan

Directions

  1. Cut the shallots into fine pieces and peel and crush the garlic cloves.
  2. Tear the ham in pieces and put them on the side.
  3. Wash and dry the watercress and remove the biggest stems, put them on the side as well for now.
  4. Grate the parmesan.
  5. Boil the water, crumble the stock and put it in the boiled water in a sturdy heat resistant jug that you can use to pour the water into your pan with. If you haven't got a jug, use a normal  glas bowl, in that case you will need a ladle to add the water to the pan.
  6. Use a large frying pan and warm up the olive oil on a medium heat.
  7. Fry the shallot and the garlic in the oil until the shallots become soft.
  8. Add the rice and stir really well so the rice is coated in oil. Keep a close eye on the shallots as they easily burn if you leave them too long, that would make them taste a bit bitter.
  9. Pour in some of the stock and stir well. Leave to simmer until the rice has soaked the water all up, then add another bit of stock. If you use a ladle, you can add about one ladle at a time.
  10. After a few ladles, the cooking slows down (lower your hear as well) and it leaves you time to fry the ham. Fry it in a separate pan with only a little bit of olive oil until the ham becomes crispy.
  11. Put them safely on the side and cover. (Just because nobody will be able to keep themselves from eating these, they are just too delicious)
  12. When the rice is cooked, add the fried ham and about half of the watercress. (If you feel the rice is not cooked enough after you have finished the stock you have, add some plain boiled water afterwards.)
  13. You can add the parmesan as well, but I prefer to put it on the table for everybody to serve themselves with it as we like the process of doing so and if not we would probably just be adding it twice.

Additional Notes

from More Than Just Carrots

 

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