Watercress risotto with goat's cheese and pine nuts

Preparation

Crush the garlic cloves. Finely chop the onions. Crumble the goat's cheese. Toast the pine nut. Remove any thick stems from the watercress.

Method

1. 1 Heat the oil in a large, heavy-based pan. Add the onion and garlic, then cook for 3-4 minutes until softened.
2. 2 Stir in the rice and coat in the oil. Add a ladleful of stock and simmer, stirring occasionally, until all the liquid has been absorbed.
3. 3 Continue adding the stock until it’s all used and the rice is tender.
4. 4 Roughly chop the watercress and stir through the risotto. Season and remove from the heat.
5. 5 Gently stir in the cheese and pine nuts and serve straight away.