Risotto with Tomatoes, Oregano and Feta - I Love Fruit And Veg From Europe

Ingredients

• 3 tbsp of extra virgin olive oil
• 1 medium onion, finely chopped
• 1200ml vegetable stock
• 200g of Carnaroli or Arborio rice
• 80ml Pernod
• 240g grated ripe tomato (about 3 or 4 large plum tomatoes)
• 140g feta cheese
• 2 tbsp fresh oregano leaves, finely chopped
• finely grated zest of a lemon
• salt and freshly ground black pepper, optional
• watercress leaves, to garnish, optional