Salmon and leek risotto

Salmon and leek risotto recipe

12 ratings

A low effort, one-pot dish which combines roasted leeks, tender rice and smoked salmon in a delicious cheese and chive sauce. See method

  • Serves 4
  • 5mins to prepare, 45mins to cook
  • 447 calories / serving

Ingredients

  • 3 medium leeks, trimmed and cut into 1cm (1/2in) rounds
  • 25g butter
  • 2 fish stock cubes
  • 300g (10oz) risotto rice, such as arborio
  • 100g (3 1/2oz) light cream cheese
  • 200g (7oz) smoked salmon, cut into 2.5cm (1in) wide strips
  • small bunch chives, roughly chopped
  • lemon wedges, to serve

Each serving contains

  • Energy

    1890kj
    447kcal
    22%
  • Fat

    12g 18%
  • Saturates

    6g 28%
  • Sugars

    4g 4%
  • Salt

    4.7g 79%

of the reference intake
Carbohydrate 68.4g Protein 22.3g Fibre 1.3g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the leeks in a large ovenproof roasting dish. Dot with the butter, season, and roast for 10 mins, stirring halfway through, until just softened.
  2. Meanwhile, put the stock cubes in a large jug and pour over 900ml (1 1/2pt) boiling water. Stir well, until the cubes have dissolved. Remove the roasting dish from the oven. Stir the rice through the leeks, and then pour over the hot stock. Carefully cover the dish with foil, and return to the oven for a further 35 mins, or until the rice is tender.
  3. Remove from the oven and stir in the cheese and 200ml (1/3pt) freshly boiled water, until creamy. Fold in the salmon, then scatter over the chives and season to taste. Serve with lemon wedges and steamed veg, if you like.

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