Fregola Risotto with Speck and Pesto

Steps

1. Prep risotto In a pot, bring broth to the boil. Once boiling, remove from heat and cover to keep warm. While broth heats, halve leek lengthways and thinly slice. Grate courgette and roughly chop spinach.
2. Cook speck Finely slice speck. Heat a drizzle of oil in a deep fry-pan on medium-high heat. Cook speck for 3-4 minutes, until golden and crispy. Transfer speck to a bowl and reserve pan.
3. Cook risotto Return pan to medium-high heat with a little oil and a knob of butter. Add leek and garlic to pan and cook for 3-4, minutes until soft. Add fregola, stir once and add wine or stock. Cook for 1-2 minutes, until evaporated. Add 1/2 tsp salt and hot broth and bring to a boil.
4. Reduce heat to low and simmer for about 20 minutes, until fregola is tender and stock has reduced. Stir often and if liquid reduces too quickly, add a little water. Once fregola is tender, stir through courgette, spinach and first measure of Parmesan. Season to taste.
5. Serve fregola risotto topped with speck, tomato pesto, Parmesan and basil leaves.