This is a delicious risotto.
Prawn and Fennel Risotto with Crispy Pancetta and Chilli
(from Superfood Family Classics by Jamie Oliver)
2 onions, chopped
1 bulb fennel, finely sliced
2 rashers bacon, chopped
225g raw prawns
1l veg stock
1 garlic clove, peeled
1 red chilli, halved and deseeded
400g cherry tomatoes
300g risotto rice
1/2 bunch parsley, chopped
zest 1 lemon
300g cottage cheese
Heat a little oil in a saucepan over a medium heat and cook the bacon until golden and crispy, then remove to a plate. Add the onions and fennel to pan with a little more oil and a splash of water. Cook for 10 mins, stirring regularly or until softened.
Meanwhile, simmer the stock on a low heat with the garlic clove and the chilli. Prick each tomato with the tip of a sharp knife and put into the stock, adding the vines if you have them for flavour. After 1 min scoop out the tomatoes and carefully remove the skins.
Stir the rice into the veg and leave to cook for 2 mins, then gradually adding the stock a ladleful at a time, stirring and waiting for the stock to be absorbed before adding the next. Repeat this stirring for 20 mins or until the rice is cooked. Stir in the prawns and tomatoes for the last 5 mins.
Meanwhile put the parsley, lemon zest, chilli halves and garlic from the sock pan, and the bacon onto a board and finely chop to make a sprinkle.
Stir the cottage cheese into the risotto, season and then serve with the sprinkle scattered over.