Savour this baked leek and prosciutto risotto made with a rich vegetable stock, a hint of white wine and the perfect crunch from sprinkled breadcrumbs.
Yield
4 Servings
Prep Time
10mins
Cook Time
30mins
Difficulty Level
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Savour this baked leek and prosciutto risotto made with a rich vegetable stock, a hint of white wine and the perfect crunch from sprinkled breadcrumbs.

Ingredients

  • 2 tbsps olive oil
  • 200 g prosciutto, chopped
  • 1 leek, halved lengthways, finely sliced
  • 2 cloves garlic, crushed
  • 1¼ cups Arborio rice
  • ½ cup white wine
  • 3 cups vegetable stock
  • 1 cup water
  • 1 cup fresh breadcrumbs
  • ⅓ cup skinless hazelnuts, coarsely chopped
  • Finely grated zest 1 lemon
  • ½ cup frozen peas
  • Parsley leaves, to serve
01.

Preheat oven to moderate, 180 C.

02.

In a large flameproof casserole dish, heat half oil on medium. Saute prosciutto 1 to 2 mins until golden. Stir leek and garlic through and cook 3 to 4 mins until softened. Add rice, stirring to coat. Pour in wine and simmer, stirring, 1 to 2 mins until liquid is absorbed. Mix in stock and water and bring to boil. Season. Cover. Bake 10 mins until tender.

03.

Meanwhile, in a small bowl, combine breadcrumbs, hazelnuts, zest and remaining extra oil. Season.

04.

Remove risotto from oven. Set oven grill to high. Stir peas through risotto, then scatter with crumb mixture. Grill 5 to 10 mins until golden. Serve scattered with parsley.

Top Tip: If preferred, use salami or bacon in place of prosciutto. If you don’t have Arborio rice, use a medium-grain rice instead.

Photo: Rob Shaw/bauersyndication.com.au

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