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Watercress and prawn risotto recipe

Watercress and prawn risotto recipe

8 ratings

A light lunch perfect for al fresco dining, this watercress and prawn risotto is ready in just 20 minutes. A member of the mustard family, the fresh, peppery taste of watercress perfectly compliments the creamy lemon risotto and Tesco's finest jumbo king prawns. Add some grated Grana Padano to bring the dish together and for a real taste sensation! See method

  • Serves 4
  • 2 mins to prepare and 18 mins to cook
  • 461 calories / serving
  • Healthy

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • ½ tsp crushed chillies (optional)
  • 300g risotto rice
  • 175ml white wine (optional)
  • 1 reduced-salt vegetable stock cube, made up to 1.3ltr
  • 1 lemon, zested and juiced
  • 85g pack watercress
  • 240g pack Tesco finest jumbo king prawns
  • 30g Grana Padano, finely grated

Each serving contains

  • Energy

    1945kj
    461kcal
    23%
  • Fat

    14g 20%
  • Saturates

    3g 16%
  • Sugars

    5g 5%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 70.7g Protein 17.7g Fibre 2.4g

Method

  1. Heat 1 tbsp oil in a deep frying pan over a low heat. Add the onion and cook for 8 mins to soften. Increase the heat to medium and stir through the garlic and crushed chillies, if using. Cook for 1 min, then stir in the risotto rice and cook for 2 mins.
  2. Pour over the wine, if using, and bubble until reduced. Stir in a ladleful of hot stock. Bubble gently over a medium heat, stirring constantly, until absorbed. Repeat with the remaining stock, adding more a ladleful at a time. After about 20 mins the rice should be creamy and just cooked through. Stir in the lemon zest and season to taste.
  3. Meanwhile, pick 40g watercress leaves and set aside. Blitz the remaining watercress (including stalks) in a food processor. Add most of the lemon juice, then blitz again.
  4. Heat 2 tsp oil in a pan over a medium-high heat and fry the prawns for 3 mins until pink and cooked through.
  5. Remove the risotto from the heat and fold through the blitzed watercress, the Grana Padano and prawns. Dress the reserved watercress leaves with a squeeze of lemon, 1 tsp oil and some seasoning. Pile on top of the risotto to serve.

See more Prawn recipes

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