This recipe for leek risotto with kale pesto and crispy prosciutto appeared in last month's Delicious magazine...I love risotto and really fancied making the kale pesto as i've only ever made basil pesto. Oh my goodness, the kale pesto is amazing...so lovely and fresh! There's a proper 'zing' from using the zest and juice of a lemon. See my Tips below, I did actually add some fresh basil leaves as I did't have basil oil, but don't worry, it can easily be made without basil in it.
As described in the magazine, it definitely is a restaurant-worthy dish made and enjoyed in the comfort of your own home.
The leek risotto is delicious on it's own...and then you add swirls of the pesto and top it off with crispy prosciutto and it's elevated up a level. Go on, give it a try...you won't be disappointed!
Tips
- Kale pesto - prepare the pesto up to 2 days ahead. Keep a thin layer of olive oil on top (to prevent discolouring), then store in the fridge. Toss leftovers with pasta, use to top fried eggs on toast or add to salad dressings.
- Nuts – swap the pistachios for toasted hazelnuts, almonds or walnuts.
- Basil oil – I didn’t have basil oil the first time I made the pesto, but I did have a small basil plant sitting on the kitchen window sill, so used all the leaves off the plant and added them at the same time as the kale.
- This leek risotto with kale pesto and crispy prosciutto recipe is easily adapted if you’re cooking for less or more people. On making it the first time, I made 2 thirds of the recipe to serve 4 – we had it for dinner one night and the leftovers for lunch the next day.
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How to make this Leek Risotto with Kale Pesto and Crispy Prosciutto
Ingredients
- a knob of unsalted butter
- 2 tbsp olive oil
- 2 large leeks, thinly sliced
- a pinch of salt
- 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
- salt and freshly ground black pepper
- 100g prosciutto (7 to 8 slices)
For the kale pesto (see Tips):
- a large bunch of curly kale or cavolo nero, woody stems removed and discarded, leaves and soft stems roughly chopped (about 150g)
- 50g shelled pistachios (see Tips)
- 50g parmesan or pecorino, finely grated
- 1 lemon, zest and juice
- 100ml olive oil
- 50ml basil oil (or more olive oil) (see Tips)
- salt and freshly ground black pepper
Instructions
- For the pesto, put all the ingredients except the oils in a food processor. Add half the olive oil and whizz until the kale is finely chopped. Stir in the remaining olive oil and basil oil (if using), then season with salt, pepper and extra lemon juice as needed. Set aside while you make the risotto.
- Heat the oven to 180C fan/gas 6, then make the risotto - melt the butter in a large saucepan over a medium heat. Add the oil, leeks and a pinch of salt, then cover and cook, stirring regularly, for 8 to 10 minutes until very soft. In a separate pan, heat the stock over a low heat.
- Add the garlic to the leeks and cook for 2 minutes, then add the rice and stir to coat in butter/oil. Increase the heat to high, then pour in the wine and simmer for 2 to 3 minutes until absorbed. Reduce the heat to medium high and gradually add the hot chicken stock, one ladleful at a time, stirring continuously. Wait until each addition has almost all been absorbed before adding the next. Continue until you’ve added all the stock and the rice is al dente (still has some bite – about 15 minutes). Stir in the grated cheese, then season with salt and lots of black pepper.
- While the risotto cooks, arrange the prosciutto on a large baking sheet and bake for 10 to 12 minutes until crispy. To serve, swirl a few tbsp of pesto into the risotto, then top with prosciutto shards, extra pesto and grated cheese.
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Leek Risotto with Kale Pesto and Crispy Prosciutto
Ingredients
- a knob of unsalted butter
- 2 tbsp olive oil
- 2 large leeks thinly sliced
- a pinch of salt
- 2 garlic cloves crushed
- 400 g (14.1 oz) risotto rice
- 175 ml (¾ cup) dry white wine
- 1.5 (6 ⅓ cups) litres quality chicken stock
- 100 g (3.5 oz) parmesan/pecorino finely grated, plus extra to serve
- salt and freshly ground black pepper
- 100 g (3.5 oz) prosciutto (7 to 8 slices)
For the kale pesto (see Notes):
- a large bunch of curly kale or cavolo nero woody stems removed and discarded, leaves and soft stems roughly chopped (about 150g)
- 50 g (1.8 oz) shelled pistachios see Notes
- 50 g (1.8 oz) parmesan or pecorino finely grated
- 1 lemon zest and juice
- 100 ml (½ cup) olive oil
- 50 ml (1.6 oz) basil oil (or more olive oil) (see Notes)
- salt and freshly ground black pepper
Instructions
- For the pesto, put all the ingredients except the oils in a food processor. Add half the olive oil and whizz until the kale is finely chopped. Stir in the remaining olive oil and basil oil (if using), then season with salt, pepper and extra lemon juice as needed. Set aside while you make the risotto.
- Heat the oven to 180C fan/gas 6, then make the risotto - melt the butter in a large saucepan over a medium heat. Add the oil, leeks and a pinch of salt, then cover and cook, stirring regularly, for 8 to 10 minutes until very soft. In a separate pan, heat the stock over a low heat.
- Add the garlic to the leeks and cook for 2 minutes, then add the rice and stir to coat in butter/oil. Increase the heat to high, then pour in the wine and simmer for 2 to 3 minutes until absorbed. Reduce the heat to medium high and gradually add the hot chicken stock, one ladleful at a time, stirring continuously. Wait until each addition has almost all been absorbed before adding the next. Continue until you’ve added all the stock and the rice is al dente (still has some bite – about 15 minutes). Stir in the grated cheese, then season with salt and lots of black pepper.
- While the risotto cooks, arrange the prosciutto on a large baking sheet and bake for 10 to 12 minutes until crispy. To serve, swirl a few tbsp of pesto into the risotto, then top with prosciutto shards, extra pesto and grated cheese.
Notes
- Kale pesto - prepare the pesto up to 2 days ahead. Keep a thin layer of olive oil on top (to prevent discolouring), then store in the fridge. Toss leftovers with pasta, use to top fried eggs on toast or add to salad dressings.
- Nuts – swap the pistachios for toasted hazelnuts, almonds or walnuts.
- Basil oil – I didn’t have basil oil the first time I made the pesto, but I did have a small basil plant sitting on the kitchen window sill, so used all the leaves off the plant and added them at the same time as the kale.
- This leek risotto with kale pesto and crispy prosciutto recipe is easily adapted if you’re cooking for less or more people. On making it the first time, I made 2 thirds of the recipe to serve 4 – we had it for dinner one night and the leftovers for lunch the next day.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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