Watercress and Goat’s Cheese Risotto

Toss most of the watercress, the basil, and 1 tbsp of olive oil into a food processor and blitz until you have a smooth purée. Set aside. Heat the rest of the oil and butter in a large saucepan, and sweat down the onion for about 10 mins. Stir through the garlic, cook for a minute more, then add the rice and fry for 2 mins. Pour in the wine and reduce by half, then add half the stock and bring up to a simmer.
Once the stock is absorbed, add ladlefuls of stock and leave to simmer until the rice is tender but still a little al dente. Stir in the watercress purée with the parmesan and lemon zest, and add a dash more stock and some seasoning. Top with crumbled goat’s cheese, hazelnuts, and the rest of the watercress, then drizzle with oil and a grind of black pepper, and serve.

45 mins

4 serving

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