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
Recipe Information
Step by step guide to making Salmon and leek risotto
- 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.
- 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.
- 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.
- 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 |
This recipe is:
- Cutting down fat
Here are your recipe ingredients
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£2.80
£1.12/100ml
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£2.78
£2.78/kg
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22p
22p/ea
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£2.40
£4.80/kg
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£1.10
£1.10/100g
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£1.90
£7.60/kg
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30p
30p/ea