RISOTTO WITH SHRIMP AND WATERCRESS

It is very easy to make. I used normal rice, I increased the cooking time 5 more minutes. The best is to check the rice in the oven. I used arugula from the garden in stead of watercress. It was very tasty. I will make it again. 

 Serves 4| Hands-On Time: 40m| 
Total Time: 40m

Ingredients

• 2  tablespoons  unsalted butter
• 1  onion, chopped
• kosher salt and black pepper
• 1/2  cup  dry white wine
• 3  cups  chicken broth
• 1  cup  Arborio rice
• 1  pound  peeled and deveined medium shrimp, chopped
• 1  bunch watercress, torn

Directions

1. Heat oven to 425° F. Heat the butter in a 5- to 6-quart Dutch oven over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook until tender, 3 to 5 minutes. Add the wine and cook until syrupy, 6 to 7 minutes.
2. Add the chicken broth and rice to the Dutch oven, stir to combine, and bake, covered, until the rice is almost tender, 15 to 20 minutes. Add the shrimp, stir to combine, and cook until opaque, 6 to 7 minutes more. Fold in the watercress before serving