Prawn, pancetta & watercress risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2, plus 2 lunchboxes
Skip to ingredients
- 1 tbsp olive oilplus 1 tsp
- 3 slices pancetta
- 1 large onionfinely chopped
- 200g risotto rice
- 2 garlic clovescrushed
- 1l hot vegetable stock
- 200g watercressstalks chopped
- 25g parmesanfinely grated, plus extra to serve
- ½ lemonzested and juiced
- 180g raw king prawnspeeled and deveined
Nutrition: Per serving
- kcal322low
- fat8glow
- saturates3g
- carbs46g
- sugars4g
- fibre3g
- protein14g
- salt1.6g
Method
step 1
Heat 1 tbsp oil in a wide pan and fry the pancetta for 2 mins on each side. Drain on kitchen paper, then crumble. Fry the onion in the same pan for 5 mins until soft.
step 2
Stir in the rice and garlic for 2 mins to coat in the oil. Add half the stock, bring to the boil and simmer for 5 mins until absorbed. Add the remaining stock, a ladleful at a time, constantly stirring until the rice is tender, about 20 mins.
step 3
Stir in most of the watercress and the parmesan. Season well. Add the lemon zest and a squeeze of juice.
step 4
Spoon half the risotto onto a plate (use for lunch the next day, see tip below). Add the prawns to the pan and cook for 2 mins until pink. Toss the rest of the watercress with 1 tsp oil and lemon juice. Serve over the risotto with some pancetta and parmesan.
