Watercress risotto with goat's cheese and bacon recipe | delicious. magazine

Ingredients

• 100g watercress, plus a handful reserved leaves
• 1 anchovy fillet in oil, drained
• 2 garlic cloves, crushed
• Grated zest and juice ½ lemon
• 1 tbsp extra-virgin olive oil
• 200g smoked bacon lardons
• 2 shallots, finely chopped
• 300g arborio rice
• 200ml dry white wine
• 1 litre chicken stock, hot
• 2 tbsp grated parmesan
• 30g soft goat’s cheese
• 20g shelled pistachios, toasted in a dry frying pan