Smoked Salmon and Leek Baked Risotto
Smoked Salmon and Leek Baked Risotto



  • Olive oil
  • 500g sliced leeks
  • 2 crushed garlic cloves
  • 300g risotto rice
  • 500ml veg stock
  • 750ml milk
  • 100ml creme fraiche
  • 2 lemons, juice only
  • 200g sliced smoked salmon
  • Bunch of dill, chopped
  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box