Pancetta and watercress risotto

Method

1. 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. 
2. 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.
3. 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).
4. 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.