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By delicious. magazine
Leek risotto with kale pesto and crispy prosciutto
Instructions
Prep:30minCook: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: Sat, 17 May 2025 02:19:08 GMT
Nutrition balance score
Good
Glycemic Index
56
Moderate
Glycemic Load
40
High
Nutrition per serving
Calories850.5 kcal (43%)
Total Fat48.8 g (70%)
Carbs71.4 g (27%)
Sugars6.4 g (7%)
Protein28.2 g (56%)
Sodium1203.8 mg (60%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
unsalted butter
2 Tbspolive oil
2leeks
large, thinly sliced
2garlic cloves
crushed
400grisotto rice
175mldry white wine
1.5 litreschicken stock
100gparmesan
finely grated, plus extra to serve
100gprosciutto
curly kale
or cavolo nero, woody stems removed and discarded, leaves and soft stems roughly chopped
50gshelled pistachios
50gparmesan finely grated
or pecorino
1lemon
finely grated zest and juice
100mlolive oil
50mlbasil oil
or more olive oil
Instructions
View on delicious. magazine
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Notes
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