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)
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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