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Watercress risotto with goat's cheese and pine nuts

Packed with vitamins A and C – and a source of folate, calcium and iron – watercress is grown in fresh running water. It’s delicious raw in salads and also wilted, like in this dreamy risotto.

  • Timer Prep 15 min
    Cook 30 min
  • Chart 570.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Crush the garlic cloves. Finely chop the onions. Crumble the goat's cheese. Toast the pine nut. Remove any thick stems from the watercress.

Method

  1. 1 Heat the oil in a large, heavy-based pan. Add the onion and garlic, then cook for 3-4 minutes until softened.
  2. 2 Stir in the rice and coat in the oil. Add a ladleful of stock and simmer, stirring occasionally, until all the liquid has been absorbed.
  3. 3 Continue adding the stock until it’s all used and the rice is tender.
  4. 4 Roughly chop the watercress and stir through the risotto. Season and remove from the heat.
  5. 5 Gently stir in the cheese and pine nuts and serve straight away.
  • Average per serving
  • Calories 570.0kCal
  • Fat23.5g
  • Saturated11.3g
  • Salt2.75g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg