Super Food Family Classics
By Jamie Oliver
40 mins
Not Too Tricky
serves 4
About the recipe
Popular prawns are super-high in vitamin B12, which our bodies need to make red blood cells, while fragrant fennel gives us potassium, helping to keep our blood pressure in check.
Recipe From
Ingredients
2 onions
1 bulb of fennel
2 rashers of smoked pancetta
olive oil
225g large raw peeled prawns
1 litre veg stock
1 clove of garlic
1 fresh red chilli
400g ripe cherry tomatoes, on the vine
300g Arborio risotto rice
1⁄2 a bunch of fresh flat-leaf parsley (15g)
1 lemon
300g cottage cheese
Method
- Peel and finely chop the onions, then trim and finely slice the fennel. Place the pancetta in a large high-sided pan on a medium heat until crispy and the fat has rendered out, then remove to a plate, leaving the flavoursome fat behind. Add the onions and fennel to the pan with 1 tablespoon of oil and a splash of water. Cook for 10 minutes, or until softened, stirring regularly.
- Meanwhile, use a small sharp knife to lightly score down the back of the prawns (and remove the vein, if needed), then put aside. Simmer the stock in a pan on a low heat with the peeled garlic clove and the halved, deseeded chilli. Prick each tomato with the tip of a knife and drop into the stock, adding the vines too for added flavour. After 1 minute scoop out the tomatoes, then carefully pinch off and discard their skins.
- Stir the rice into the veg for 2 minutes, then gradually add the stock through a sieve, a ladleful at a time, stirring and waiting for each ladleful to be absorbed before adding the next. Repeat this, stirring and massaging the starch out of the rice, for 20 minutes, or until the rice is cooked but still holding its shape, and the risotto is oozy. Stir in the prawns and tomatoes for the last 5 minutes.
- Meanwhile, pick the parsley leaves on to a board and finely grate over the lemon zest. Pick the chilli halves and garlic out of the stock pan or sieve and add to the board with the crispy pancetta, then finely chop it all to make an amazing sprinkle. Stir the cottage cheese through the risotto, taste and season to perfection, then serve scattered with the sprinkles.
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