Watercress risotto with goat's cheese

• watercress↗200g g
• basil↗1 small bunch of
• olive oil↗2 tbsp tbsp

  plus extra for drizzling

• butter↗1 tbsp tbsp
• onion↗1

  finely chopped

• garlic clove↗1

  crushed

• risotto rice↗400g g
• white wine↗150ml ml
• chicken stock↗1.4 litres hot vegetable or litres
• parmesan↗70g g

  or vegetarian alternative, finely grated

• lemon↗½

  zested

• goat's cheese↗120g soft g

  soft

• hazelnuts↗50g g

  toasted and chopped

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 4

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