Tomato and watercress risotto

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Tomato and watercress risotto

Category Main course
Serves 4
Preparation 10 minutes
Cooking 25 minutes

Rating: Rated 4.5 / 5 (2 ratings)

You can make this recipe vegan-friendly very easily. The Vegan Society ( has a great recipe for vegan Parmesan, simply blitz the following in a grinder: 25g nutritional yeast flakes, 12g blanched almonds, 1 tsp salt.


  • 600ml vegetable stock
  • 1 large onion, chopped
  • 225g risotto rice
  • 85g bag watercress
  • 3 squirts olive oil spray or 1 tsp olive oil
  • 1 clove garlic, crushed
  • 395g can cherry tomatoes in natural juice
  • Vegetarian Parmesan-style cheese, to serve


Stage 1

Put the stock in a saucepan and bring to the boil. Reduce the heat and allow the stock to simmer.

Stage 2

Heat a large pan, squirt in the olive oil then add the onion and sauté for 2-3 minutes or until soft. Add the garlic and rice and stir well.

Stage 3

Add half the tomatoes and a little of the stock. Stir well, until the liquid has been absorbed. Repeat, adding more stock until all the liquid has been absorbed and the rice is tender - this will take 15-20 minutes.

Stage 4

Add the remaining cherry tomatoes and watercress, and season well. Cook for a further minute until most of the liquid has evaporated and the rice is just tender.

Stage 5

Serve in bowls with a little grated Parmesan.


Tomato and watercress risotto


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Recipe author

Published by: Vegetarian Living
Recipe and styling:

Nutritional info

Nutritional values are per serving.

  • Calories: 266g
  • Fat: 4g
  • Saturated fat: 1g
  • Protein: 7g
  • Carbohydrates: 55g
  • Sugars: 5g
  • Fibre: 3g
  • Salt: 0.6g

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