Prawn Pancetta Watercress Risotto Recipes

PRAWN, PANCETTA & WATERCRESS RISOTTO

Prawn, pancetta & watercress risotto image

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

Provided by Anna Glover

Categories Dinner, Lunch, Supper

Time 35m

Yield Serves 2, plus 2 lunchboxes

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 322 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.6 milligram of sodium

MUSHROOM AND PANCETTA RISOTTO

Mushroom and Pancetta Risotto image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 1/2 cups low-sodium chicken broth
1 sprig rosemary
2 tablespoons extra-virgin olive oil
1 4-ounce package diced pancetta
12 ounces sliced wild mushrooms (about 4 cups)
1/2 onion, diced
1 1/2 cups arborio rice
1 cup dry white wine
2 tablespoons unsalted butter
3/4 cup grated parmesan cheese (about 1 1/2 ounces)
2 tablespoons chopped fresh chives, plus more for topping
Kosher salt and freshly ground pepper

Steps:

Warm the chicken broth and rosemary in a saucepan over medium heat; set aside. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pancetta and cook until crisp, 4 to 5 minutes; remove to a plate with a slotted spoon. Add the mushrooms to the pot and cook until slightly browned, 3 to 4 minutes. Remove to the plate; set aside.
Add the remaining 1 tablespoon olive oil to the pot; add the onion and cook until softened, about 4 minutes. Add the rice and toast, stirring, 2 to 3 minutes. Stir in the wine and cook, scraping up any browned bits, until the wine is absorbed, 3 to 5 minutes.
Add 3 cups warm broth and bring to a simmer. Cook, stirring, until most of the liquid is absorbed, 8 to 10 minutes. Add 3 more cups broth; return to a simmer and cook, stirring, until the rice is just tender, about 13 minutes.
Remove the pot from the heat; stir in the pancetta, mushrooms, butter, cheese and chives. Stir in more hot broth if the risotto is too thick; season with salt and pepper. Top with more chives.

Nutrition Facts : Calories 522 calorie, Fat 29 grams, SaturatedFat 11 grams, Cholesterol 50 milligrams, Sodium 658 milligrams, Carbohydrate 34 grams, Fiber 1 grams, Protein 19 grams

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