
A vibrant and elegant vegetarian risotto featuring a silky watercress and basil purée. Topped with tangy crumbled goat's cheese and toasted hazelnuts, this dish offers a beautiful balance of peppery greens and creamy textures.
Prepare the green purée by placing most of the watercress (reserve a small handful for garnish) into a food processor along with the fresh basil and 1 tablespoon of olive oil. Blitz until you achieve a smooth, bright green consistency, then set aside.
In a large saucepan, heat the remaining olive oil and butter over medium heat. Add the finely chopped onion and a pinch of salt, then reduce the heat to low and cook for about 15 minutes until the onion is completely softened. Stir in the crushed garlic and cook for another minute until fragrant.
Increase the heat slightly, add the risotto rice, and toast it for 2 minutes, stirring to coat every grain in the fat. Pour in the white wine and simmer until the liquid has reduced by half.
Add half of the hot stock to the pan and bring to a rapid simmer, stirring frequently until the liquid is absorbed. Continue adding the remaining stock one ladleful at a time, stirring constantly. Wait for each addition to be absorbed before adding the next. Cook for 20–25 minutes until the rice is al dente and the risotto is creamy but still loose.
Stir the reserved watercress and basil purée into the risotto along with the grated Parmesan and lemon zest. If the mixture is too thick, loosen it with a small splash of extra stock or hot water. Season with salt and pepper to taste.
Serve immediately in warmed bowls, topped with the crumbled goat’s cheese, toasted hazelnuts, the reserved fresh watercress, and a final drizzle of olive oil.
For the best results, always use hot stock to maintain the cooking temperature of the rice. If you prefer a completely vegetarian dish, ensure the hard cheese used is a vegetarian-certified alternative to traditional Parmesan.





