Watercress Risotto With Goats Cheese Recipes

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WATERCRESS RISOTTO WITH GOAT'S CHEESE



Watercress risotto with goat's cheese image

Enjoy springtime in a bowl with a vibrant watercress risotto with a goat's cheese and hazelnut topping that complements the earthy flavours of the watercress

Provided by Esther Clark

Categories     Dinner

Time 1h

Number Of Ingredients 13

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

Steps:

  • 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 goat's cheese, toasted hazelnuts, reserved watercess and a drizzle of olive oil.

Nutrition Facts : Calories 797 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 2.8 milligram of sodium

BEET AND WATERCRESS SALAD WITH GOAT'S CHEESE



Beet and Watercress Salad With Goat's Cheese image

Provided by Moira Hodgson

Categories     weekday, salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 bunch beets, without the leaves
2 bunches watercress
2 heads endive
1 clove garlic, crushed
2/3 cup extra-virgin olive oil
Balsamic vinegar to taste
Coarse salt and freshly ground pepper to taste
6 slices fresh goat's cheese, in 1/2-inch thick rounds

Steps:

  • Preheat oven to 375 degrees. Bake the beets in their skins until they are tender when tested with a skewer or sharp knife (one to two hours, depending on size). Remove, cool and peel. Cut into dice.
  • Trim the stalks from the watercress; separate the endive leaves and slice them into thin strips.
  • Combine the garlic, olive oil and vinegar and season to taste with salt and pepper. Remove the garlic and toss the watercress leaves and endive in the dressing, reserving a couple of spoonfuls of dressing for the beets. Toss the beets in remaining dressing.
  • Divide the salad equally among six dinner plates. Top with a couple of spoonfuls of dressed beets and place a disk of goat's cheese on top

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