Thanks to Sainsbury’s for providing this delicious recipe. Find the recipe and buy the ingredients here
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Ingredients
100g radishes, leaves kept, plus extra for garnishing
Knob of butter, plus extra for garnishing
Pinch of caraway
1 onion, thinly sliced
3 cloves garlic, roughly chopped
1 small courgette, roughly diced
1 stick celery, roughly sliced
Green top of a leek, roughly sliced
1 bay leaf
6 leaves of mint, plus the stalks
50g risotto rice or short grain brown rice
150g watercress
Method
Wash then cut the radishes into halves or quarters if they are really big. Place a knob of butter in a thick-based frying pan and bring to a medium heat. Add the radishes and slowly cook for 3 minutes until their pink colours dull slightly and bleed into the flesh. Be careful the pan doesn’t get too hot, otherwise the butter will burn. Add the caraway and a sprinkle of salt and pepper then cook for a further 30 seconds to allow the aromas to come to life.
Sauté the onion, garlic, courgette, celery, leek, bay leaf and mint stalks for 10 minutes on a low heat. Add 700ml of water, the buttered radishes and the rice. Bring to the boil and simmer for 25 minutes until the rice is soft.
Add the radish leaves, watercress and mint leaves then blend until smooth and a vibrant green. Serve with grated radish and a little knob of butter on top.