Salmon and leek risotto

This classic Italian rice dish makes the most of smoked salmon, cream cheese and leeks.

Serves: 4

Preparation time:  10 minutes

Cooking time:  30 minutes

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You will need

  • 1 tablespoon olive oil
  • 350g leeks, finely chopped
  • 1 garlic clove, peeled and crushed
  • 350g arborio rice
  • 1 vegetable stock cube, made up to 1.3 litres with hot water
  • 1 x 120g pack basics smoked salmon trimmings
  • 25g lighter soft cheese with garlic & herbs
  • 1 lemon
  • Freshly ground black pepper
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Recipe Information

Step by step guide to making Salmon and leek risotto

  1. In a large saucepan, heat the olive oil and gently fry the leeks, for 3-4 minutes until soft. Stir in the garlic and arborio rice, and cook for a further minute.
  2. Add the 1 ladleful of the hot stock to the pan, and stir until absorbed. Continue to add the rest of the stock, 1 ladle at a time, stirring frequently and adding more as the rice absorbs the liquid. This will take about 20 minutes over a low heat, until all the stock is absorbed and the rice is cooked.
  3. Just before serving, stir the smoked salmon trimmings and light soft cheese through the risotto. Squeeze over the juice of half the lemon and cut the remaining half into 4 wedges.
  4. Season the risotto with freshly ground black pepper. Spoon into bowls and serve each dish with a lemon wedge.

Make it veggie: Try swapping the salmon for 200g Sainsbury's cherry tomatoes, roasted. 

Nutrition for veggie option, per portion: 406 cals, 7.4g fat, of which 1.7g saturated fat, 4.5g added sugar, 0.8 g salt.

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Nutritional information for Salmon and leek risotto

Nutritional information for Salmon and leek risotto

Nutrition type per serving
Calories 442 kcal
Total Fat 8.8g
Saturated Fat 1g
Salt 1.6g
Sugar 3.2g

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