Goat Milk

Enjoy springtime treatment in a bowl with a vibrant watercress risotto with a goat cheese and hazelnut topping that complements the earthy flavors of the watercress

The recipe requires 15 minutes preparation time, 45 minutes cooking time, and serves .4

Ingredients:

• 120g soft goats cheese
• 70g parmesan or vegetarian alternative, finely grated
• 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
• 4 litres hot vegetable or chicken stock
• ½ lemon, zested
• 50g hazelnuts, toasted and chopped

Directions:

• 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.

• 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.

• 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.

• Top with the crumbled goats cheese, toasted hazelnuts, reserved watercress and a drizzle of olive oil.

More Best Gourmet Recipes for you.

• Mac & Cheese

• Sea Bass with Watercress

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