Pancetta and watercress risotto
- October 2018
- Serves 4-6 (with half left over)
- Hands-on time 45 min
Salty pancetta and peppery watercress are used in this recipe to make one big pot of creamy risotto. Freeze half and save for an evening when you’re pushed for time or use the leftovers to make crispy arancini with mozzarella.
- 14.6g (6.1g saturated)
- 51.3g (2g sugars)
- 150g cubed pancetta (see tip)
- 1 tbsp light olive oil
- 1 onion, finely chopped
- 1.8 litres chicken or vegetable stock
- 360g risotto rice
- Splash dry white wine (optional)
- 100g bag watercress, chopped
- 75g grana padano cheese, grated
- Grated zest and juice 1 lemon
- Heat a large, deep, heavy-based frying pan and cook the pancetta over a high heat for 5-6 minutes until crisp. Remove with a slotted spoon and set aside. Reduce the heat, add the oil and cook the onion for 10 minutes until softened and almost translucent.
- Meanwhile, gently heat the stock in a pan until hot but not boiling, then keep warm over a low heat. Add the rice to the pan with the onion, stir to coat, then add a splash of wine, if using. Stir until absorbed.
- Add the stock a ladleful at a time, stirring frequently, only adding more stock once all the liquid has been absorbed by the rice (this should take around 20 minutes).
- Stir the cooked pancetta into the risotto with most of the watercress and cheese. When the rice is just tender, stir in the lemon zest and juice, then taste and adjust the seasoning. Top with the remaining watercress and cheese. Serve half straightaway and chill or freeze the rest.
To make this veggie swap the pancetta for 250g petits pois (add at the start of step 4) and use vegetarian Italian-style grating cheese.
Want to give your leftovers a makeover? Try these arancini, made with mozzarella.
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