Watercress and Goat’s Cheese Risotto

Charmaine Lu -
  • 200g watercress
  • Bunch of basil
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 chopped onion
  • 1 crushed garlic clove
  • 150ml white wine
  • 1.5 litres veg stock
  • 70g grated parmesan
  • ½ lemon, zest only
  • 120g goat’s cheese
  • 50g chopped hazelnuts
  • Add the watercress, basil and 1 tbsp of olive oil to a food process and blitz to a smooth puree. Set aside. Heat the remaining oil and butter in a large saucepan and cook the onion with a pinch of salt for 15 mins to soften, adding the garlic for the last minute. Add the rice, fry for 2 mins, then pour in the wine and reduce by half. Add about ½ the stock and simmer - stirring - until absorbed, then add a ladleful of stock at a time and cook until the rice is al dente.
  • Stir in the watercress puree with the lemon zest and parmesan. Loosen the risotto with some more stock if needed, and season to taste. Serve topped with crumbled goat’s cheese, a little more watercress, some hazelnuts and a drizzle of olive oil. Perfect!
45 mins
4 serving