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Watercress risotto with goat's cheese in a bowl

Watercress risotto with goat's cheese

A star rating of 4.7 out of 5.3 ratingsRate
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  • 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


  • 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


  • 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


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A star rating of 4.7 out of 5.3 ratings

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