Enjoy the delicious versatility of risotto with this fantastic recipe featuring blue eyed cod, prosciutto and leek.


  • 2 tsp olive oil  

  • 1 whole leek, finely chopped

  • 4 slice(s) prosciutto, (60g) thinly sliced

  • 2 clove(s) fresh garlic, crushed

  • 1 tbs fresh sage, (marjoram), chopped  

  • 2/3 cup(s) rice, Arborio, dry

  • 150 g cherry tomato, halved 

  • 2 cup(s) chicken stock

  • 1 x 3 second spray(s) oil spray

  • 600 g cod, (blue-eye), cut into fillets

  • 1 tsp ground paprika, (smoked)

  • 2 tbs reduced-fat cream


  • 1.

    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.

  • 2.

    Add stock and bring to the boil, stirring occasionally. Cover and bake in oven for 25–30 minutes or until rice is just tender.

  • 3.

    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.

  • 4.

    Remove risotto from oven and stir in cream. Serve fish with risotto

  • 5.

    SERVE WITH: 0 ProPoints value green salad.

  • TIP: :

  • 1.

    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 information

Nutritional analysis per serving (4 servings)

  • Energy 435kj
  • Fat Total 14g
  • Saturated Fat 3g
  • Protein 37g
  • Carbohydrate 37g
  • Sugar 4g
  • Sodium 667mg

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.

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Weight Watchers - 9 ProPoint value
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