pea leek and proscuitto risotto recipe

This faux risotto recipe has all the flavours of the real thing but, by replacing the traditional arborio rice with pearl couscous, it’s ready in a fraction of the time. Win-win!



You will need:

1 tablespoon extra virgin olive oil

1 medium (350g) leek, white part, sliced thinly

3 cloves garlic, sliced thinly

750ml chicken stock

250ml cream

1 1/4 cups (225g) pearl couscous

1 cup baby frozen peas

2 teaspoons finely-grated lemon rind

1/2 cup finely grated parmesan, plus extra to serve

60g baby spinach

8 slices thinly-sliced prosciutto

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How to make the faux risotto

1 Heat the oil in a large heavy-based frying pan over medium heat. Cook leek and garlic, stirring, for 5 minutes or until the leek is soft.

2 Add the stock and cream, bring to the boil. Add the couscous; cook, stirring occasionally, for 10-12 minutes.

3 Stir in the peas, cook for a further 2 minutes or until thickened and the couscous is tender.

4 Stir in the lemon rind and parmesan, then spinach. Season to taste.

5 Top with prosciutto and extra parmesan to serve. Add a squeeze of lemon, if desired.

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SOURCEJohn Paul Urizar/
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