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  • Singapore Women's Weekly

    Double batch

    Jun 18, 2019 1 minute

    PEA, LEEK & PROSCIUTTO FAUX RISOTTO

    Prep & Cook 25 mins | Serves 4

    1 tbsp extra virgin olive oil1 medium (350 g) leek, white part, sliced thinly3 cloves garlic, sliced thinly3 cups chicken stock1 cup pouring cream1¼ cups couscous (see tip)1 cup baby frozen peas2 tsps finely grated lemon rind½ cup finely grated Parmesan, plus extra to serve60 g baby spinach8 slices thinly sliced prosciutto

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