Step #1

Bring the water for the stock to a boil in a large pan and stir through the concentrated stock. Keep on a low simmer.

Step #2

Reserve a small handful of the watercress for garnish, then blanch the rest of the watercress in boiling lightly salted water for a couple of minutes. Drain and then run under cold water to stop the cooking. Blitz with a splash of the stock until you get a gloriously green paste. Leave to one side.

Step #3

Heat the garlic-infused oil and half of the butter in a large, heavy-bottomed pan. Cook the celery for 5 minutes, until softened but not browned.

Step #4

Add the rice to the pan, stirring to make sure that it’s well coated. After a minute or so it will start to crackle and look translucent at the edges – at this point add in the wine and keep stirring, cooking until the alcohol has been evaporated and the liquid absorbed.

Step #5

Start adding the hot stock, a ladleful at a time, stirring continuously. Wait for most of the stock to be absorbed before adding the next ladleful – it should take around 20 mins for all the stock to be added. Taste to see if the rice is tender, but still has some bite.

Step #6

Stir through the watercress puree, the remaining butter and the parmesan cheese. Put a lid on the pan and allow it to sit for a few minutes before stirring again. Season well and add in a big squeeze of lemon. Divide the risotto between bowls, top with a handful of crumbled feta, a few fresh watercress leaves and another grind of black pepper.