How To Make Prawn, Pancetta & Watercress Risotto
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Serves:
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 200g pancetta, diced
- 350g Arborio rice
- 150ml white wine
- 1L hot vegetable or chicken broth
- 200g cooked prawns
- 100g watercress
- 50g Parmesan cheese, grated
- Salt and pepper to taste
Instructions
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Heat the olive oil in a large pan over medium heat. Add the onion and garlic, sauté until soft.
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Add the pancetta to the pan and cook until crispy. Remove from the pan and set aside.
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In the same pan, add the Arborio rice and cook for 2 minutes, stirring constantly.
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Pour in the white wine and stir until absorbed by the rice.
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Gradually add the hot broth, a ladleful at a time, stirring continuously and allowing the liquid to be absorbed before adding more. Cook for about 20 minutes until the rice is creamy and cooked through.
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Stir in the cooked prawns, crispy pancetta, and watercress. Cook for an additional 2 minutes.
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Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
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Serve the risotto hot, garnished with additional watercress and grated Parmesan cheese.
Nutrition
- Calories : 556kcal
- Total Fat : 19g
- Saturated Fat : 6g
- Cholesterol : 135mg
- Sodium : 1134mg
- Total Carbohydrates : 66g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 29g
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