Salmon and Leek Risotto

Name: Salmon and Leek Risotto
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams Smoked Salmon; 3 Leeks; 1/2 cup Rice per Person; 1 bunch Chives; 1 1/2 pints Water; 100 grams Soft cheese; 1/2 lemon; 2 Fish Stock Cubes; 1 pinch Salt; 1 pinch Black Pepper; 1 tbsp Butter

Vicki @cook_3007249

Salmon and Leek Risotto

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Ingredients

50 mins

4 servings

300 gramsSmoked Salmon
3Leeks
1/2 cupRice per Person
1 bunchChives
1 1/2 pintsWater
100 gramsSoft cheese
1/2lemon
2Fish Stock Cubes
1 pinchSalt
1 pinchBlack Pepper
1 tbspButter

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Steps

50 mins

1

Preheat oven to 190℃
2

Chop leeks into small pieces, add to a small roasting dish.
3

Add a few "dobs" of butter and season to taste. Place in the oven when at temperature and leave to roast for 10 mins or until tender, stirring halfway through.
4

Meanwhile, melt 2 fish stock cubes in 1 1/2 pints of boiling water and stir thoroughly.
5

When the 10 mins is up, stir the rice into the leeks and then pour in the stock.
6

Cover the dish with foil and put back in the oven for 35 mins.
7

Meanwhile, prepare the smoked salmon by cutting it into thin, 1 inch slices. Also chop up a handful of chives and a slice of lemon for each diner.
8

After 35 mins, stir in the soft cheese, and add a little hot water if it seems dry.
9

Stir in the smoked salmon, and sprinkle the chives over the top to garnish. Season with a generous helping of pepper and some salt.
10

Serve with a slice of lemon on each plate/bowl (tastes nice without but lemon gives it an extra kick!) and a serving of steamed vegetables if you like.