Watercress Shiitake And Scallops Risotto Recipe

This post is sponsored by B&W Quality Growers. All opinions are my own.

Watercress Shiitake And Scallops Risotto Recipe – light, simple and elegant dish, prepared with fresh ingredients, perfect for spring and summer.

Light and simple one pot meals are my favorite. Easy to make and just one pot to wash.

Risotto is one of my go-to meals I like to make for dinner. In spring and summer, I like it with some veggies and greens. And this time I decided to add watercress to it. It brings the perfect spring freshness and flavor.

You may also like this Zucchini Mushroom Risotto Recipe, Pumpkin Risotto Recipe or Brie Stuffed Arancini.

Watercress is a nutritious member of the mustard family. It is aquatically grown.

It has dark green leaves, what are pretty crisp, It has its roots attached to help retain moisture.

Watercress has nice peppery flavor that I love! It is the perfect addition to dishes like this Watercress Shiitake And Scallops Risotto, but also to soups, pizza, pasta, smoothies, salads and sandwiches. It makes a wonderful fresh garnish.

I wish I started using it long time ago, because you know, I love anything that will add freshness to a meal. I’d love to have a bag of watercress in the fridge at all times.

Just use whatever you need and return the bag of watercress to the fridge, the roots will keep it nice and fresh.

Watercress is a very nutritiously dense food and also considered a superfood. Rich in vitamins A, B, C, K and essential minerals.

There also is a current research focusing on the extensive amount of nutrients in watercress that make it a vegetable that can prevent the development of cancer cells and what makes this salad green stand far above other super foods, which is pretty awesome.

This Watercress Shiitake And Scallops Risotto tastes amazing! The combination of flavors is just perfect! Creamy risotto, fresh and crisp, peppery watercress, perfectly cooked scallops and flavorful shiitake mushrooms – it is a winner! It definitely has a pleasant umami taste.

The dish will taste just as good, if you are a vegetarian and decide to sick the scallops. My husband loves seafood, this is why I added them and they paired well with the rest of the ingredients. I did cook the scallops and mushrooms separately and added them to the pot of risotto at the end. This ensured that they were not over cooked.

Cooking the arborio rice is pretty easy – I add a little bit of vegetable stock at a time and stir frequently, until all the stock has been used and the rice is properly cooked.

Hope you enjoy it and get to try watercress, if you haven’t already.

TO GET THE RECIPE >> Head over to B&W Quality Growers website. Click here > recipe.

I am excited to be partnering with B&W Quality Growers. They

are the worlds largest grower of watercress and this recipe is a wonderful way to showcase their wonderful produce.

With 145  years of experience of packing and shipping premium quality under their belt, you can be sure that what you get from B&W Quality Growers is watercress that is naturally packed for optimum freshness that will in-turn produce great tasting dishes.

They are running a giveaway to win a $50 Visa gift card, enter below.

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