Watercress risotto with goat's cheese recipe | Good Food
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
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Cooking tools:
- Saucepan
- Stove
- Blender
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
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- Serving bowl
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
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