Enjoy the delicious versatility of risotto with this fantastic recipe featuring blue eyed cod, prosciutto and leek.
Preheat oven to 180°C or 160°C fan-forced. Heat oil in a large flameproof casserole dish over medium heat. Add leek and prosciutto and cook, stirring, for 5 minutes or until prosciutto is crisp and leek has softened. Add garlic and marjoram and cook, stirring, for 30 seconds. Add rice and tomatoes and stir to combine.
Add stock and bring to the boil, stirring occasionally. Cover and bake in oven for 25–30 minutes or until rice is just tender.
Meanwhile, sprinkle fish with paprika. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook fish for 4–5 minutes each side or until just cooked through.
Remove risotto from oven and stir in cream. Serve fish with risotto
SERVE WITH: 0 ProPoints value green salad.
You can use salmon, perch or ling fillets instead of blue-eye trevalla. The recipe will have 13 ProPoints values per serve with salmon, 15 ProPoints values per serve with perch and remain the same with ling
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Weight Watchers - 9 ProPoint value
For more information, visit WeightWatchers
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