How To Make Watercress Risotto with Goat’s Cheese
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Serves:
Ingredients
- 2 cups Arborio rice
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 bunch of watercress, chopped
- 4 oz goat’s cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
Instructions
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In a large saucepan, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent.
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Add the Arborio rice to the saucepan and stir, coating the rice with the butter mixture.
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Slowly add the vegetable broth, one cup at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until all the broth has been absorbed and the rice is tender.
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Stir in the chopped watercress, goat’s cheese, and grated Parmesan. Cook for an additional 2-3 minutes, until the cheese has melted and the watercress has wilted.
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Season with salt and pepper to taste.
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Serve hot, garnished with extra chopped watercress if desired.
Nutrition
- Calories : 360kcal
- Total Fat : 10g
- Saturated Fat : 6g
- Cholesterol : 24mg
- Sodium : 950mg
- Total Carbohydrates : 55g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 12g
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