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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