Oven-baked porcini & thyme risotto
Veggie friends and meat-eaters alike will love Lesley Waters's vegetarian mushroom risotto
Fennel, watercress & pine nut salad
- Preparation and cooking time
- Prep:
- Plus optional marinating
- Easy
- Serves 4
Skip to ingredients
- juice 1 small orange
- 3 tbsp olive oil
- 1 large head fennelhalved and thinly sliced
- handful watercress
- 50g toasted pine nut
Nutrition: per serving
- kcal171
- fat17g
- saturates2g
- carbs2g
- sugars2g
- fibre1g
- protein3g
- salt0.03glow
Method
step 1
In a large bowl, whisk the orange juice and oil together with a fork and season to taste. Add the fennel and toss to coat. Leave to marinate for 10 mins if you have time.
step 2
Just before serving, tip the watercress and pine nuts into the bowl and toss well to combine.
