Watercress risotto with goat's cheese and bacon recipe
The addition of crispy bacon, crumbled goat's cheese and a zesty pesto takes this risotto from a weeknight dinner to a special dinner party dish.
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Cooking tools:
- Food processor
- Saucepan
- Slotted spoon
- Paper towel
- Skillet
- Ladle
- Stove
- Spoon
- Mixing bowl
- Plate
- Kitchen scale
- Measuring cup
- Cutting board
- Chef's knife
- Grater
- Microplane
- Serving platter
- Serving bowl
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
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