Prawn, pancetta & watercress risotto

Contains pork – recipe is for non-Muslims only

Rustle up our prawn, pancetta and watercress risotto on busy weeknights when you need something speedy. You’ll also have leftovers for lunch the next day

Prep:5 mins
Cook:30 mins

Easy

Nutrition per serving

kcal 322
fat 8g
saturates 3g
carbs 46g
sugars 4g
fibre 3g
protein 14g
salt 1.6g

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

Tip

For the leftover lunchboxes

Divide the leftover risotto between two lunchboxes and top with the remaining pancetta. Warm through and serve with watercress or salad.

Method

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.