Watercress risotto with goat’s cheese and bacon
- May 2017
- Serves 4 as a main or 6 as a starter
- Hands-on time 1 hour
The addition of crispy bacon, crumbled goat’s cheese and a zesty pesto made with watercress, anchovies and garlic takes this risotto from a weeknight dinner to a special dinner party dish.
From more goat’s cheese galore, check out this gooey risotto.
- Gluten-free recipes
- 14.6g (4.6g saturated)
- 41.8g (1.1g sugars)
No small food processor? Chop the pesto ingredients finely, put in a bowl, then work in the oil with a wooden spoon.
Make the pesto up to 12 hours in advance and keep covered in the fridge.
Pick a dry white witha herby hint, such as an Italian gavi, or make it a white-peppery Austrian grüner veltliner.
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