Prawn, pancetta & watercress risotto
Nutrition and extra info
Nutrition: Per serving
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Pancetta is Italian cured pork belly – the equivalent of streaky bacon. It has a deep, strong,…
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
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.
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.
Stir in most of the watercress and the parmesan. Season well. Add the lemon zest and a squeeze of juice.
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.
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