Name: Watercress risotto with goat's cheese
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 200g watercress; 1 small bunch of basil; 2 tbsp olive oil plus extra for drizzling; 1 tbsp butter; 1 onion finely chopped; 1 garlic clove crushed; 400g risotto rice; 150ml white wine; 1.4 litres hot vegetable or chicken stock; 70g parmesan or vegetarian alternative, finely grated; ½ lemon zested; 120g soft goat's cheese; 50g hazelnuts toasted and chopped

Watercress risotto with goat's cheese

Enjoy springtime in a bowl with a vibrant watercress risotto with a goat's cheese and hazelnut topping that complements the earthy flavours of the watercress

1 hr total 15 min prep 45 min cook 4 797 cal

Instructions

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1 Blitz most of the watercress in a food processor with the basil and 1 tbsp of the olive oil until you have a smooth purée. Set aside.
2 Heat the remaining oil and the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook on a low heat for 15 mins or until softened. Stir through the garlic and cook for 1 min. Add the rice and fry for 2 mins. Pour in the wine, simmer and reduce by half. Add half the stock and bring to a rapid simmer, stirring until the stock is absorbed. Once absorbed, add a ladleful of stock at a time and cook until the rice is al dente, stirring continuously for 20-25 mins, or until you have a loose risotto with a little bite – you may not need all the stock.
3 Stir the watercress and basil purée through the risotto with the parmesan and lemon zest. Loosen the risotto with a dash more stock or hot water and season to taste.
4 Top with the crumbled goat’s cheese, toasted hazelnuts, reserved watercess and a drizzle of olive oil.