Heat oil in a large saucepan and sauté leek over medium heat until softened, but not coloured, for approximately 3-4 minutes. Add garlic and rice, cook for a further minute until rice is well coated, stirring continuously.
Add wine and cook stirring until evaporated. Add boiling stock, 1 cup at a time, bringing risotto back to the boil after each addition. Reduce heat and simmer for 15 minutes, stirring occasionally. Gently stir in Prodivore d'Italia Sauce and cherry tomatoes, taking care not to break up the tomatoes and simmer for a further 5 minutes, gently stirring frequently.
Remove from heat and stir through the lemon zest and parmesan cheese. Garnish with prosciutto shards and shredded lemon zest. Serve immediately.
Once boiled, keep chicken stock covered and on a low simmer.