Risotto with watercress, mushrooms and goat’s cheese

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Risotto with watercress, mushrooms and goat’s cheese

Category Main course
Serves 4
Preparation 10 minutes
Cooking 30 minutes

Rating: Rated 5 / 5 (1 ratings)


  • 700ml vegetable stock
  • 1 tbsp olive oil
  • 1 clove garlic, finely chopped
  • 150g baby chestnut mushrooms, quartered
  • 200g risotto rice
  • 85g bag watercress, chopped
  • 25g unsalted butter
  • 3 shallots, peeled and finely chopped
  • 250g pack large, flat chestnut mushrooms, finely chopped
  • 3 fresh thyme sprigs
  • 150ml white wine
  • 100g goat’s cheese


Stage 1

Put the stock in a saucepan and bring to the boil. Reduce the heat and allow the stock to simmer.

Stage 2

Heat the butter and oil in a casserole dish over a moderate heat. Add the shallots and cook for 1-2 minutes. Add the garlic and cook for a further minute. Add the mushrooms and thyme and mix well.

Stage 3

Add the rice and stir for about 1 minute until thegrains are well coated. Pour in the wine and stir until completely absorbed.

Stage 4

Add 1 ladleful of the hot stock and stir until completely absorbed. Continue to add the stock as before, for a further 18-20 minutes, until the rice is al dente

Stage 5

Stir in most of the watercress (reserving a few sprigs for garnish) and season with salt and pepper. Remove from the heat, cover, and rest for 2 minutes, then remove the thyme sprigs.

Stage 6

To serve, spoon into warmed bowls, scatter with the goat's cheese and garnish with the remaining watercress.


Risotto with watercress, mushrooms and goat’s cheese


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Recipe author

Published by: Vegetarian Living
Recipe and styling: www.watercress.co.uk
Photography: www.watercress.co.uk

Nutritional info

Nutritional values are per serving.

  • Calories: 386g
  • Fat: 16g
  • Saturated fat: 8g
  • Protein: 11g
  • Carbohydrates: 47g
  • Sugars: 3g
  • Fibre: 3g
  • Salt: 1.5g

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