Prawn pancetta watercress risotto
Ingredients
- 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
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