• 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


  1. 1

    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.

  2. 2

    Saute 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.

  3. 3

    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.

Nutritional Details

Each serving provides
  • Energy 502kj 120kcal 6%
  • Fat 4.9g 7%
  • Saturates 2.7g 14%
  • Sugars 3.9g 4%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 159kj/38kcal

Each serving provides

14.6g carbohydrate 0.9g fibre 3.7g protein

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