How to make Watercress Risotto with Goats Cheese, enjoy springtime – Popular and Easy Gourmet Recipes

 

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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.

 

 

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Goat Mac and Cheese Recipe : Easy Comfort Food

 

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Try this delicious comfort food, Goat Milk Mac and Cheese. It will warm you from the inside out.

 

The recipe requires 15 minutes preparation time, 45 minutes cooking time, and serves 8.

 

Ingredients:

 

  • 3 cups Goat Milk
  • 7 Tablespoons butter
  • ¼ cups all purpose flour
  • 1 lb elbow macaroni
  • 3 of your favorite goat cheeses
  • 1 garlic clove, minced
  • 1 ½ cups crushed Ritz Crackers
  • Salt and pepper

 

 

 

Directions:

 

 

  • Preheat the oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray.

 

  • In a large saucepan, melt 4 tablespoons of butter over medium heat.

 

  • While waiting for butter to melt, start cooking the elbow macaroni according to package instructions.

 

  • Once the butter is melted, whisk in flour. Reduce the heat to medium-low and cook for 1 minute, stirring once to avoid burning. It will bubble and become paste-like.

 

  • Gradually whisk in the milk and it will start to thicken. Once it reaches a light boil remove the saucepan from heat. Stir in all of your cheeses until they fully melt.

 

  • Add in the macaroni and stir until fully mixed in.

 

  • Meanwhile, in a medium skillet, melt the remaining 3 Tablespoons of butter over medium- low heat. Add garlic and cook for 30 seconds, or until fragrant. Add the crushed crackers and toss to coat. Toast the crumbs until browned, stirring frequently to avoid burning, for 3 to 5 minutes. Remove the pan from the heat.

 

  • Transfer the mac and cheese to the greased 9×13. Evenly sprinkle with the toasted cracker crumbs. Bake for 15- 20 minutes, or until the crumbs are golden brown and the sauce is bubbling.

 

  • Remove from the oven and let it cool for 5 minutes. Enjoy!!

 

 

 

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How To Make Kimchi Macaroni and Cheese – Popular and Easy gourmet recipes

 

 

 

The recipe uses homemade cabbage kimchi that you will need to make in advance, or you can use store bought kimchi.

 

The recipe requires 10 ingredients, less than 30 mins preparation time, 10 to 30 minutes cooking time, and serves 6

 

 

Ingredients:

 

 

For the mac and cheese

  • 150ml/5fl oz Goats milk
  • 400g/14oz mixed cheeses; – blue, goat’s, cheddar, Parmesan, grated
  • 350g/12oz dried macaroni
  • 75g/2¾oz unsalted butter
  • 20g/¾oz plain flour
  • 450ml/16fl oz double cream
  • 250g/9oz kimchi, roughly chopped

 

 

For the crust

  • 50g/1¾oz butter
  • 100g/3½oz panko breadcrumbs
  • 2 tbsp roughly chopped flat leaf parsley

 

 

Directions:

 

  • Bring a saucepan of lightly salted water to the boil. Add the macaroni and cook according to packet instructions until al dente. Drain well and set aside.

 

  • Melt the butter in a saucepan over a medium heat. Whisk in the flour and cook the mixture for just under 1 minute. Whisk in the milk gradually, making sure to stir well so that no lumps form. Bring the mixture to the boil then reduce the heat and cook for 10–15 minutes until you have a thickened and smooth sauce, whisking constantly.

 

  • Remove the sauce from the heat, add the cheeses and cream, and stir until the cheese has melted and everything is well combined. Stir inthe kimchi and macaroni and transfer to a large ovenproof dish. Keep warm in the oven.

 

  • To make the crust, melt the butter in a non-stick frying pan over a medium heat, then add the breadcrumbs. Keep tossing and stirring until golden. Remove the crumbs from the heat and sprinkle evenly over the mac and cheese along with the chopped parsley. Serve immediately.

 

 

* Note: If mould forms on your kimchi at any point, discard the batch and start again.