Name: Prawn, pancetta & watercress risotto
Prep time: 5 min
Cook time: 5 min
Yield: 1
Ingredients: 1 tbsp olive oil , plus 1 tsp -; 3 slices pancetta -; 1 large onion , finely chopped -; 200g risotto rice -; 2 garlic cloves , crushed -; 1l hot vegetable stock -; 200g watercress , stalks chopped -; 25g parmesan , finely grated, plus extra to serve -; ½ lemon , zested and juiced -; 180g raw king prawns , peeled and deveined -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Prawn, pancetta & watercress risotto

1. 1 tbsp olive oil , plus 1 tsp -

2. 3 slices pancetta -

3. 1 large onion , finely chopped -

4. 200g risotto rice -

5. 2 garlic cloves , crushed -

6. 1l hot vegetable stock -

7. 200g watercress , stalks chopped -

8. 25g parmesan , finely grated, plus extra to serve -

9. ½ lemon , zested and juiced -

10. 180g raw king prawns , peeled and deveined -

How to cook deliciously - Prawn, pancetta & watercress risotto

1. Stage

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. Stage

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. Stage

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

4. Stage

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.