Salmon and leek risotto recipe
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 light cream cheese
- 200g (7oz) smoked salmon, cut into 2.5cm (1in) wide strips
- small bunch chives, roughly chopped
- lemon wedges, to serve
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Shop ingredientsEach serving contains
- Energy
- 1890kJ 447.0kcal
- Fat
- 12g
- Saturates
- 6g
- Salt
- 4.7g
- Sugars
- 4g
of the Reference intake
Carbohydrate 68.4gProtein 22.3gFibre 1.3g
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- Preheat the oven to gas 5, 190°C, fan 170°C. Put the leeksin a large ovenproof roasting dish. Dot with the butter, season, and roast for 10 mins, stirring halfway through, until just softened.
- 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.
- 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.
- See more Salmon recipes
