Prawn, Pancetta and Watercress Risotto
Rustle up this prawn, pancetta and watercress risotto on busy weeknights when you need something speedy. Pancetta and prawns are a seriously tasty couple and partner brilliantly with peppery watercress.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat half the oil in a wide pan and fry the pancetta for 3 minutes until golden and crispy. Add the diced onion into the same pan lower the heat and fry for 5 mins until soft.
Step 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 just tender, about 15 mins. Now add the prawns and cook until pink.
Step 3
Chop half of the watercress and stir it through the risotto along with the zest of the lemon and the juice of half. Add half the parmesan and season well with salt and pepper.
Step 4
Toss the rest of the watercress with a little more olive oil and lemon juice. Serve over the risotto onto plates, top with the dressed watercress salad and the remaining grated parmesan.
- Ingredients
- Based on 4 servings
-
300g Risotto Rice 1x Sainsbury's Arborio Risotto Rice 500g -
1l Vegetable Stock, 1 cube per 500ml 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
80g Watercress 1x Sainsbury's Watercress 80g -
50g Parmesan, finely grated, plus extra to serve 1x Sainsbury's Parmigiano Reggiano Cheese 200g -
200g Pancetta, diced 1x Sainsbury's Italian Cubetti Di Pancetta 200g -
2 Onion, finely chopped 2x Sainsbury's Onions Loose -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
1 Lemon, zested and juiced 1x Sainsbury's Lemons -
225g Raw King Prawns, peeled and deveined 1x Sainsbury's Frozen Raw Peeled Jumbo King Prawns ASC, Taste the Difference 225g -
3 Garlic Cloves, peeled and chopped 1x Sainsbury's Garlic -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g