Leek and Prosciutto Risotto with Roasted Truss Tomatoes

Quick Summary:

Delicious Leek and Prosciutto Risotto cooked in a Kleenmaid Oven and Induction Cooktop.

Serves 4-6

What you will need:

4 very thin slices of prosciutto
1 punnet of small truss or baby roma style tomatoes
2 tablespoons olive oil
1 cup Arborio rice
1 ¾ cups chicken stock
60g butter
1 leek, finely sliced
1 large clove of garlic, crushed
½ cup white wine
2 tablespoons French tarragon, chopped
50g soft blue cheese
½ cup finely grated parmesan cheese
Black pepper to taste

Leek and Prosciutto Risotto with Roasted Truss Tomatoes

How to make it:

Place prosciutto and truss tomatoes on baking paper and cook in Kleenmaid oven 190oC for 10 mins.
Remove from oven and break into small pieces when cool.
Place fry pan on Kleenmaid induction cook top on number 8. Add oil and sauté leek and garlic together.
Bring the Kleenmaid Induction cook top down to 6. Add rice and coat with oil.
Add wine and chicken stock. When the liquid starts to simmer place tea towel over the frypan and place the lid on top. Reduce the heat to number 3 and cook for 20 minutes.
When moisture has evaporated add tarragon, tomatoes and prosciutto to rice and stir.
Stir in Blue cheese and parmesan cheese and serve.