BAKED LEEK & PROSCIUTTO RISOTTO
SERVES 4 PREP 10 MINS COOK 30 MINS
• 2 tbsp olive oil
• 200g prosciutto, chopped
• 1 leek, halved lengthways, finely sliced • 2 garlic cloves, crushed
• ¼ 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
1 Preheat oven to 180°C.
In a large flameproof casserole dish, heat half the oil on medium. Saute prosciutto 1-2 mins until golden. Stir leek and garlic through. Cook 3-4 mins until softened. Add rice,
