Risotto with Watercress Pesto
Endlessly adaptable, pesto can be made with an almost endless variety of herbs and nuts, and it can be made with or without cheese. Here we substitute assertively peppery watercress for some of the basil leaves to put a fresh twist on this Italian favorite, which tints creamy risotto a gorgeous pale green color.
Ingredients
For the pesto:
- 1 bunch watercress, tough stems removed
- 1/2 cup (1/2 oz./15 g) lightly packed fresh basil
- 1/4 cup (1 1/2 oz./45 g) toasted pine nuts
- Grated zest and juice of 1 lemon
- 1 garlic clove, minced
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
For the risotto:
- 6 cups (48 fl. oz./1.5 l) vegetable broth
- 2 Tbs. extra-virgin olive oil
- 1 yellow onion, diced
- Kosher salt and freshly ground pepper
- 1 garlic clove, minced
- 1 1/2 cups (10 1/2 oz./330 g) Arborio rice
- 1/2 cup (4 fl. oz./125 ml) dry white wine
- 2 Tbs. unsalted butter
- 1/4 cup (1 oz./30 g) grated pecorino romano cheese, plus more for garnish
Directions
To make the pesto, in a small food processor, combine the watercress, basil, pine nuts, lemon zest and juice and garlic. Pulse until the ingredients are uniformly minced, scraping down the sides of the bowl as needed. With the machine running, slowly drizzle in the olive oil and process until smooth and thoroughly combined. Season with salt and pepper and set aside.
To make the risotto, in a saucepan over medium heat, bring the broth to a simmer and maintain over low heat.
In a large, heavy saucepan over medium heat, warm the olive oil. Add the onion and a pinch each of salt and pepper. Sauté until the onion is translucent and tender, about 5 minutes. Add the garlic to the pan and cook, stirring, for 1 minute. Add the rice to the pan and stir until well coated with the oil and slightly translucent with a white dot in the center, 2 to 3 minutes. Add the wine and stir until it is absorbed, about 1 minute. Add the hot broth a ladleful at a time, stirring frequently after each addition and waiting until the broth is almost completely absorbed before adding more. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes.
Remove the risotto from the heat. Stir in the butter, cheese and pesto; taste and season with salt and pepper. Spoon the risotto into warmed bowls, garnish each serving with more cheese and serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen