Leek risotto with kale pesto and crispy prosciutto

Name: Leek risotto with kale pesto and crispy prosciutto
Prep time: 30 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
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); 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)

Instructions

Prep:30min

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.

Updated at: Thu, 21 Nov 2024 15:37:34 GMT