BBC Good Food Magazine

Watercress risotto with goat’s cheese

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MAKES 4 PREP 15 mins COOK 45 mins MORE EFFORT V

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

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

GOOD TO KNOW calcium • vit c • 1 of 5-a-day

PER SERVING 797 kcals • fat 32g • saturates 13g •

carbs 88g • sugars 5g • fibre 5g • protein 32g • salt 2.8g

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