BBC Good Food - 04.2020

easy midweek

APRIL 2020 bbcgoodfood.com 39

Prawn, pancetta

& watercress risotto

SERVES2, plus 2 lunchboxes

PREP 5 minsCOOK 30 minsEASY

1 tbsp olive oil, plus 1 tsp

3 slices pancetta

1 large onion,inely chopped

200g risotto rice

2 garlic cloves, crushed

1 litre hot vegetable stock

200g watercress, stalks chopped

25g parmesan,inely grated,

plus extra to serve

(^1) / 2 lemon, zested and juiced
180g raw king prawns, peeled
and deveined
QHeat 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.
QStir 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.
QStir in most of the watercress and
the parmesan. Season well. Add the
lemon zest and a squeeze of juice.
QSpoon half the risotto onto a
plate (to use for lunch on p43). 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 the pancetta and parmesan.
GOOD TO KNOWlow fat•low cal•vit c•1 of 5-a-day
PER SERVING322 kcals•fat 8g•saturates 3g•
carbs 46g• sugars 4g• ibre 3g• protein 14g• salt 1.6g
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