Risotto with Prawns, Roasted Fennel, Spring Greens & Pancetta

Risotto can be such a comforting food to eat in the colder months.  You could make this dish vegetarian by omitting the prawns and pancetta as the roasted fennel and crispy spring greens really add a wonderful flavour and texture.  A little drizzle of white truffle oil finishes it off perfectly!  Spring greens are generally available from the spring until early winter.  They don't need much cooking and are high in vitamin C, fibre, potassium and calcium


You will need...

Equipment
1 Large frying/sauté pan with a lid
1 griddle or frying pan
1 medium saucepan
Medium baking tray
1 ladle

Ingredients
Risotto
200g (1 cup) carnaroli rice or arborio (risotto rice)
1 large white onion, finely diced
4 sticks of celery, finely diced
3 garlic cloves, bashed
3-4 fresh bay leaves
1 litre vegetable stock 2 x veggie stock pots/cubes
1-2 tbsp white truffle oil (optional)
200ml dry white or rose wine

Prawns & Pancetta
22-24 raw tiger prawns (deveined)
1 tbsp rapeseed or olive oil
Freshly milled seasoning
80g smoked pancetta slices
1/2 lemon

Fennel & Spring Greens
1/2 fennel bulb, sliced
2 large handfuls of sliced spring greens
1 tbsp olive oil
Freshly milled sea salt

To make...

Serves 4
  1. Preheat the oven to 200/180 (fan)
  2. Add the fennel and spring greens onto a small baking tray, drizzle with a little oil and lightly season
  3. Cook in the hot oven for 20 minutes.  Remove and leave to rest
  4. Prepare the vegetable stock by add both stock pots or cubes to the medium pan, add 1 litre of boiling water and keep warm on the hob on a medium to low setting
  5. Add a little oil to the large pan then add the onion and celery and bay leaves, stir through and cook on medium to low with the lid on for a few minutes
  6. Stir in the bashed garlic and cook for a few more minutes.  Add the risotto rice and mix thoroughly with the onions and celery
  7. Add the wine, turn the heat up and let it bubble for a few minutes and let the alcohol smell disappear
  8. Turn the heat back to medium and add your first ladle of hot stock, stir in and leave to absorb for a few minutes
  9. Gently stir the rice with a wooden spatula, then add another ladle of stock
  10. Repeat this process until nearly all the stock has been used
  11. Keep checking the rice and after about 20 minutes it should be nearly ready.  You can check the rice as it will have a slight bite to it but not hard.  If the rice is still uncooked, keep adding more stock or hot water until it has softened
  12. Once the rice is ready, put the lid on and remove from the heat to rest
  13. Grill the pancetta until crisp, leave to cool on kitchen paper
  14. Griddle the prawns on a high heat by add a little oil to the pan then adding the prawns, lightly season them with freshly milled salt and pepper and turn over after a few minutes
  15. Once the prawns are completely cooked, remove from the heat and squeeze over half a lemon
  16. Spoon the risotto onto four plates, layer with the crispy spring greens, then the roasted fennel and top with prawns and shredded pancetta
  17. Drizzle with a little white truffle oil if you fancy!
  18. Serve immediately!

Nutritional Info
Per Serving
426g kcal | 11g fat | 2.9g saturates | 50g carbs | 7.1g sugars | 5g fibre | 21g protein | 1.2g salt

  LOW SATS | HIGH FIBRE | HIGH PROTEIN | VITAMIN A | VITAMIN E | VITAMIN K | THIAMIN | RIBOFLAVIN | NIACIN | VITAMIN B6 | FOLATES | VITAMIN B12 | VITAMIN C | POTASSIUM | CALCIUM | PHOSPHORUS | MAGNESIUM | IRON | ZINC | COPPER


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