Leek Risotto with Kale Pesto and Crispy Prosciutto

By: Deborah

The leek risotto is delicious...then add pesto and pieces of crispy prosciutto!

PREP: 30

COOK: 30

TOTAL: 1

Course: Main

Cuisine: Italian

Servings: 6 people

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

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.

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.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS Delicious magazine, homemade pesto

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