Blue-eye with baked prosciutto and leek risotto
7
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
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.
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