Prawn, pancetta & watercress risotto

Nutrition and extra info

Nutrition: Per serving

  • kcal322
  • fat8g
  • saturates3g
  • carbs46g
  • sugars4g
  • fibre3g
  • protein14g
  • salt1.6g
  • Ingredients
  • Method

    • Ingredients

  • 1 tbsp olive oil, plus 1 tsp

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 3 slices pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly – the equivalent of streaky bacon. It has a deep, strong,…

  • 1 large onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 200g risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 2 garlic cloves, crushed
  • 1l hot vegetable stock
  • 200g watercress, stalks chopped

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 25g parmesan, finely grated, plus extra to serve

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • ½ lemon, zested and juiced

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 180g raw king prawns, peeled and deveined

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

    • Method

    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.

    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.

    3. Stir in most of the watercress and the parmesan. Season well. Add the lemon zest and a squeeze of juice.

    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.

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