Green Risotto with Goat’s Cheese and Nuts

Charmaine Lu -
  • 200g watercress
  • Bunch of basil
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 chopped onion
  • 1 crushed garlic clove
  • 400g arborio rice
  • 150ml white wine
  • 1.5 litres veg stock
  • 70g grated parmesan
  • ½ lemon, zest only
  • 150g goat’s cheese
  • 50g toasted chopped hazelnuts
  • Add the watercress, basil and 1 tbsp of oil to a food processor and blitz to a puree. Set aside. Heat the butter and remaining oil in a saucepan and cook the onion for 15 mins to soften. Stir through the garlic, cook for 1 minute, then add the rice and fry for 2 mins. Pour in the wine and simmer to reduce by half, then add half the stock and simmer until absorbed. Add a ladle of stock at a time and cook until al dente, for about 20-25 mins.
  • Stir the green puree into the risotto with the lemon zest and parmesan. Loosen with a bit more stock if necessary, season to taste, then scatter with crumbled cheese, hazelnuts and some more watercress and olive oil. Serve immediately.
45 mins
4 serving