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
• 1 ¼ cups arborio rice
• ½ cup white wine
• 3 cups vegetable stock
• 1 cup water
• 1 cup fresh breadcrumbs
• ¹/³ 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, flame-proof casserole dish, heat half the oil on medium. Sauté prosciutto for 1-2 mins or until golden. Stir leek and garlic through. Cook
