500g new pots – halved or quartered.
1 packet watercress
1.5 ltrs stock
1 onion – finely chopped
1 stick Celery – finely chopped
400g Arborio rice
Wilt the watercress
Drain it, cool it and coarsely chop it.
In a saucepan, heat the olive oil and half the butter.
Add the onion and celery and fry until soft and beginning to colour.
Add the potatoes and cook, stirring for 5 mins until they start to soften but not brown.
Add the rice, stir until coated with oil.
Add enough stock to cover, add more as it is absorbed by the rice. Stir continuously until the rice is cooked and the potato tender.
Stir in the remaining butter and the chopped watercress.
Sprinkle with parmesan and serve.