Leek risotto with kale pesto and crispy prosciutto

Leek risotto with kale pesto and crispy prosciutto
  • Serves icon Serves 6
  • Time icon Hands-on time 30 min. Simmering time 20-30 min

Elevate homemade leek risotto into a restaurant-worthy dish with kale pesto and crispy prosciutto. This comforting dinner recipe serves 6.

Our green risotto with hazelnut pesto will also impress family and friends.

 

Nutrition: per serving

Calories
640kcals
Fat
30.9g (8.9g saturated)
Protein
26g
Carbohydrates
57.4g (2.9g sugars)
Fibre
3.4g
Salt
1.5g
Calories
640kcals
Fat
30.9g (8.9g saturated)
Protein
26g
Carbohydrates
57.4g (2.9g sugars)
Fibre
3.4g
Salt
1.5g

Ingredients

  • Knob of unsalted butter
  • 2 tbsp olive oil
  • 2 large leeks, thinly sliced
  • 2 garlic cloves, crushed
  • 400g risotto rice
  • 175ml dry white wine
  • 1.5 litres quality chicken stock
  • 100g parmesan/pecorino, finely grated, plus extra to serve
  • 100g prosciutto (7-8 slices)

For the kale pesto

  • Large bunch curly kale or cavolo nero, woody stems removed and discarded, leaves and soft stems roughly chopped
  • 50g shelled pistachios (see Easy Swaps)
  • 50g parmesan or pecorino, finely grated
  • Finely grated zest and juice 1 lemon
  • 100ml olive oil
  • 50ml basil oil (or more olive oil)

Method

  1. For the pesto, put all the ingredients except the oils in a food processor. Add half the olive oil and whizz until the kale is finely chopped. Stir in the remaining olive oil and basil oil (if using), then season with salt, pepper and extra lemon juice as needed. Set aside while you make the risotto (see Make Ahead).
  2. For the risotto, melt the butter in a deep sauté pan over a medium heat. Add the oil, leeks and a pinch of salt, then cover and cook, stirring regularly, for 8-10 minutes until very soft. In a separate pan, heat the stock over a low heat.
  3. Add the garlic to the leeks and cook for 2 minutes, then add the rice and stir to coat in butter/oil. Increase the heat to high, then pour in the wine and simmer for 2-3 minutes until absorbed. Gradually add the hot chicken stock, one ladleful at a time, stirring continuously. Wait until each addition has almost all been absorbed before adding the next. Continue until you’ve added all the stock and the rice is al dente (still has some bite). Stir in the grated cheese, then season with salt and lots of black pepper.
  4. While the risotto cooks, heat the oven to 180°C fan/gas 6. Arrange the prosciutto on a large baking sheet and bake for 10-12 minutes until crispy. To serve, swirl a few tbsp of pesto into the risotto, then top with prosciutto shards, extra pesto and grated cheese.

delicious. tips

  1. Easy swaps: Swap the pistachios for toasted hazelnuts, almonds or walnuts.

  2. Prepare the pesto up to 2 days ahead. Keep a thin layer of olive oil on top (to prevent discolouring), then store in the fridge. Toss leftovers with pasta, use to top fried eggs on toast or add to salad dressings.

Recipe By

Jess Meyer

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