Super Speedy Pea, Leek & Prosciutto Risotto Recipe

by BabyYumYum
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Baby Yum Yum - leek pea and prosciutto fake risotto recipe one pot family meal ideas
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If you’re craving a creamy, comforting meal but don’t have hours to spend in the kitchen, this super speedy pea, leek and prosciutto risotto is the perfect solution. Packed with flavour, it combines the sweetness of peas, the delicate taste of leeks, and the savoury crispiness of prosciutto—all in a rich, creamy risotto. The best part? This risotto comes together quickly, making it ideal for a weeknight dinner or a cosy meal when you need something fast yet delicious.

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!

SERVES 4

PREP AND COOK TIME 25 MINUTES

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

The Lily Rose Collection
The Lily Rose Collection

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.

The Lily Rose Collection
The Lily Rose Collection

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Frequently Asked Questions (FAQs) – Super Speedy Pea, Leek & Prosciutto Risotto

What makes this risotto ‘faux’ instead of a traditional risotto?

This dish replaces traditional arborio rice with pearl couscous, which cooks much faster and doesn’t require constant stirring, making it a quicker and easier alternative to classic risotto.

Can I use regular couscous instead of pearl couscous?

No, regular couscous is much smaller and will not provide the same texture. Pearl couscous (also known as Israeli couscous) is essential for this dish.

Can I make this dish vegetarian?

Yes, simply replace the chicken stock with vegetable stock and omit the prosciutto. You can add extra vegetables or toasted nuts for added texture.

Can I use fresh peas instead of frozen?

Yes, fresh peas work well in this recipe. Simply add them at the same stage as frozen peas, but they may require slightly longer cooking.

What can I use instead of cream?

If you want a lighter version, you can use milk, a plant-based alternative (such as oat or almond cream), or Greek yoghurt. However, this may slightly alter the texture.

Can I prepare this dish in advance?

This dish is best served fresh, but you can make it ahead of time and store it in the fridge for up to 2 days. Reheat gently on the stove with a splash of stock or cream to loosen the consistency.

Can I freeze the risotto?

This dish is not ideal for freezing as the cream may separate and the couscous may become mushy. However, if you do freeze it, reheat slowly with extra liquid to restore texture.

Can I substitute prosciutto with something else?

Yes, you can swap prosciutto for crispy bacon, pancetta, or smoked salmon. For a vegetarian option, try crispy mushrooms or toasted pine nuts.

How can I enhance the flavour of this dish?

For extra depth of flavour, you can:

  • Add a splash of white wine before adding the stock.
  • Stir through butter at the end for added richness.
  • Garnish with fresh herbs like basil or parsley.

Can I make a larger batch for more people?

Yes, you can double the ingredients to serve 8 people. Just use a larger pan and adjust the cooking time slightly to ensure the couscous is tender.

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