Watercress Risotto with Parmesan and Prosciutto Recipe
Enjoy a delicious Watercress Risotto with Parmesan and Prosciutto Recipe from B&W Quality Growers. Makes a great side dish or entree.
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Cooking tools:
- Blender
- Stockpot
- Ladle
- Wooden spoon
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Serving bowl
- Stove
Ingredients
- 60g White onion, small diced
- 5g Garlic, minced
- 400g Arborio rice
- 100g White wine, chardonnay
- 1.8 L Vegetable stock
- 10g Extra virgin olive oil
- 38g Unsalted butter
- 50g Watercress puree (50% watercress/50% vegetable stock, pureed)
- 30g Parmesan, grated
- 30g Fresh watercress
- 30g Prosciutto, shaved
- 3g Kosher salt
- .25g Ground black pepper
- 2g Lemon juice
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