The BBC Good Food logo
Watercress risotto with goat's cheese in a bowl

Watercress risotto with goat's cheese

By
A star rating of 4.7 out of 5.3 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

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

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal797
fat32g
saturates13g
carbs88g
sugars5g
fibre5g
protein32g
salt2.8g
Advertisement

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

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

Goes well with

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content