A colourful dish, perfect for lunch or dinner.
Serves: 4
Prep time: 25 minutes
Cooking time: 35 minutes
Ingredients
- 2 ½ tbsp olive oil
- 3 garlic cloves, crushed
- Salt & freshly ground black pepper
- 350g roma yellow truss tomatoes, halved
- 100g thinly sliced prosciutto, roughly chopped
- 1.5L chicken or vegetable stock
- 250g small zucchini, halved lengthways, sliced
- 1 medium leek, cleaned, thinly sliced
- 1 onion, roughly chopped
- 350g risotto rice
- 100ml white wine
- 250g bag Italian salad
- 3 tbsp Praise Italian original dressing
Cooking instructions
- Preheat oven to 180°C. Combine 1 tbsp of oil with half of
garlic, salt and pepper. Put tomatoes in roasting tin, drizzle with
oil. Roast for 20 minutes until softened.
- Meanwhile, heat large deep sided frying pan or saucepan over
high heat. Add 2 tsp oil, fry prosciutto until crisp. Set aside.
Bring stock to boil, reduce heat, then keep simmering.
- Heat remaining oil in pan and fry zucchini, leeks, onions and
remaining garlic over low-medium heat for 5-10 minutes. Add rice,
stir to coat in vegetables. Fry for 1 minute.
- Add wine, stir until absorbed. Add ladleful of stock, cook,
stirring regularly until absorbed. Continue adding remainder of
stock in this way until rice is tender. (This should take about 20
minutes.)
- Stir in roasted tomatoes and three quarters of prosciutto.
- Scatter remaining prosciutto over top. Serve, accompanied by
dressed Italian salad.