Prawn, pancetta & watercress risotto
Meals
Stir up our prawn, pancetta and watercress risotto on occupied weeknights when you want something quick. You'll likewise have extras for lunch the following day
Cooking Ingredients
1 tbsp olive oil, in addition to 1 tsp
3 cuts pancetta
1 huge onion, finely hacked
200g risotto rice
2 garlic cloves, squashed
1l hot vegetable stock
200g watercress, stalks cleaved
25g parmesan, finely ground, in addition to extra to serve
½ lemon, zested and squeezed
180g crude lord prawns, stripped and deveined
Cooking Direction
Stage 1
Heat 1 tbsp oil in a wide container and broil the pancetta for 2 mins on each side. Channel on kitchen paper, then disintegrate. Sear the onion in similar prospect mins until delicate.
Stage 2
Mix in the rice and garlic for 2 mins to cover in the oil. Add around 50% of the stock, bring to the bubble and stew for 5 mins until ingested. Add the excess stock, a ladleful at an at once, until the rice is delicate, around 20 mins.
Stage 3
Mix in a large portion of the watercress and the parmesan. Season well. Add the lemon zing and a crush of juice.
Stage 4
Spoon a portion of the risotto onto a plate (use for lunch the following day, see tip beneath). Add the prawns to the container and cook for 2 mins until pink. Throw the remainder of the watercress with 1 tsp oil and lemon juice. Serve over the risotto with some pancetta and parmesan.