WATERCRESS RISOTTO WITH GOAT'S CHEESE

Watercress risotto with goat's cheese image

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

Provided by Esther Clark

Categories Dinner

Time 1h

Number Of Ingredients 13

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

Steps:

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.
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.
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.
Top with the crumbled goat's cheese, toasted hazelnuts, reserved watercess and a drizzle of olive oil.

Nutrition Facts : Calories 797 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 2.8 milligram of sodium