Smoked Salmon and Leek Baked Risotto

Preheat the oven to 180C. Heat a glug of oil in a lidded casserole and fry the leeks for 5 mins until golden. Add the garlic and rice, and cook for 3 mins or until the rice is glossy and translucent. Pour in the stock and 600ml of milk, pop the lid on and bake in the oven for 45 mins.
Warm the remaining milk and stir into the risotto. Stir in the creme fraiche and half the lemon juice, season well and then stir in the salmon and dill. Serve piping hot.

1 hr

4 serving

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