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Photo of Blue-eye with baked prosciutto and leek risotto by WW

Blue-eye with baked prosciutto and leek risotto

7
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
Creamy risotto with delicate blue-eye trevalla, crispy prosciutto, and tender oven-roasted leek

Ingredients

Ling, raw

600 g

Olive oil

2 tsp

Leek

1 whole, finely chopped

Prosciutto fat trimmed

4 slice(s), (60g) thinly sliced

Garlic

2 clove(s), crushed

Fresh sage

1 tbs, (majoram), chopped

Arborio rice

⅔ cup(s)

Cherry tomatoes

150 g, halved

Chicken stock

2 cup(s)

Oil spray

1 x 3 second spray(s)

Cod

600 g, (blue-eye), cut into fillets

Ground paprika

1 tsp, (smoked)

Reduced-fat cream

2 tbs

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Heat oil in a large flameproof casserole dish over medium heat. Add leek and prosciutto and cook, stirring, for 5 minutes or until prosciutto is crisp and leek has softened. Add garlic and marjoram and cook, stirring, for 30 seconds. Add rice and tomatoes and stir to combine.
  2. Add stock and bring to the boil, stirring occasionally. Cover and bake in oven for 25–30 minutes or until rice is just tender.
  3. Meanwhile, sprinkle fish with paprika. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook fish for 4–5 minutes each side or until just cooked through.
  4. Remove risotto from oven and stir in cream. Serve fish with risotto.

Notes

SERVING SUGGESTION: Mixed green salad.TIP: You can use salmon, perch or ling fillets instead of blue-eye trevalla.

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