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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 - 11
PersonalPoints™ per serving
Total Time
55 min
15 min
40 min
Creamy risotto with delicate blue-eye trevalla, crispy prosciutto, and tender oven-roasted leek


Ling, raw

600 g

Olive oil

2 tsp


1 whole, finely chopped

Prosciutto fat trimmed

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


2 clove(s), crushed

Fresh sage

1 tbs, (majoram), chopped

Arborio rice


Cherry tomatoes

150 g, halved

Chicken stock

2 cup(s)

Oil spray

1 x 3 second spray(s)


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

Ground paprika

1 tsp, (smoked)

Reduced-fat cream

2 tbs


  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.


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