Watercress risotto with goats cheese
Ingredients
- 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
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