Prawn, pancetta & watercress risotto

king prawns leftovers midweek meal pancetta rice risotto watercress what to do with leftover risotto

N/A

Serves 2, plus 2 lunchboxes

Source

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

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.