Watercress and Goat’s Cheese Risotto
Watercress and Goat’s Cheese Risotto



  • 200g fresh watercress
  • 1 bunch of basil
  • 2 tbsp olive oil
  • 1 tbsp salted butter
  • 1 diced onion
  • 400g arborio rice
  • 150ml white wine
  • 1.5 litres veg stock
  • 70g grated parmesan
  • ½ lemon, zest only
  • 130g soft goat’s cheese
  • 50g toasted hazelnuts, chopped
  • 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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