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PRAWN, PANCeTTA & WATeRCReSS RISOTTO
PREP 5 MINS COOK 30 MINS SERVES 2 (AS A MAIN) (+ 2 LUNCHBOX SERVES)
1 tbsp olive oil, plus 1 tsp extra
40g thinly sliced pancetta
1 large brown onion, finely chopped
200g arborio rice
2 cloves garlic, crushed
500ml (2 cups) boiling water
500ml (2 cups) salt-reduced vegetable stock or gluten-free stock, heated
200g watercress, stalks chopped or 200g baby spinach leaves
2 tbsp finely grated parmesan, plus extra, to serve Freshly ground black pepper
Zest and juice of ½ lemon
180g green king prawns, peeled and deveined
1 Heat the 1 tbsp oil in a medium widebased non-stick saucepan over medium heat. Add the pancetta and cook for 2 minutes. Transfer to a plate lined with paper towel. Add the onion to the pan and cook, stirring occasionally, for 5 minutes or until the onion softens.
2 Stir the rice and garlic into the onion and cook, stirring, for 2 minutes. Add half the boiling water and stock. Bring to the boil and simmer for 5 minutes or until the liquid is absorbed. Add the remaining boiling water and stock, a ladleful at a time, constantly stirring until the rice is tender, about 20 minutes.
3 Stir most of the watercress and the parmesan into the risotto. Season with pepper. Add the lemon zest and a squeeze of juice.
Spoon half the risotto onto a plate (use for lunch the next day, see lunchbox recipe p67). Add the prawns to the pan and cook for 2 minutes or until they turn pink. Toss the remaining watercress with the 1 tsp extra oil and remaining lemon juice.
