Prawn, pancetta & watercress risotto

Contains pork – recipe is for non-Muslims only

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

  • Prep:5 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 322
  • fat 8g
  • saturates 3g
  • carbs 46g
  • sugars 4g
  • fibre 3g
  • protein 14g
  • salt 1.6g


  • 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


For the leftover lunchboxes

Divide the leftover risotto between two lunchboxes and top with the remaining pancetta. Warm through and serve with watercress or salad.


  1. 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.

  2. 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.

  3. Stir in most of the watercress and the parmesan. Season well. Add the lemon zest and a squeeze of juice.

  4. 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.

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