- Serves 3 to 4 - Ready in 45 minutes -
Gather together…
1tbsp rapeseed oil / olive oil. 3 chopped leeks (cut into 1/2 cm rings and washed well - you need to wash them after chopping, to ensure the soil is removed from the inner layers). 1 clove garlic, peeled and chopped (or 1 tsp lazy garlic). 1.5 cups (300g on the scales) of dry risotto rice. 1/2 stock cube or use 1 tsp 'Marigold Less Salt Swiss Vegetable Bouillon powder' (available in bulk 1kg tubs).
1 litre boiling water.
Pinch of ground black pepper.
180g Hot Smoked Salmon fillet(s), ie ready-to-eat salmon fillet, skinless and boneless (OR use smoked salmon 'trimmings' available in most supermarkets). Handful (15g) crumbled cheese e.g. Wensleydale (OR use a 200g pack of cream cheese - the unbranded Philadelphia equivalent works fine).
Handful of fresh (or frozen) Parsley or Dill, finely chopped (I grow / buy herbs in bulk and then chop and freeze them, so they are ready to use quickly in recipes).
Serve with…
Leafy green salad.
Get cooking…
1. Heat the 1 tbsp of oil in a large, oven-proof, lidded casserole dish / pan on the hob and gently (on LOW) soften the 3 chopped leeks for 10 minutes, with the lid on, stirring occasionally.
2. Preheat the oven to 180°C/fan 160°C/Gas 4.
3. Add the chopped garlic clove and cook for 1 minute, still on the hob.
4. Boil a kettle full of water.
5. Turn OFF the heat under the pan (temporarily), add the 1.5 cups of dry risotto rice to the leek mixture and stir to coat in oil.
6. To the mixture, sieve in the 1 tsp of dry stock powder (sieve it to stop clumps), then add the 1 litre of boiling water and the pinch of ground black pepper.
7. Turn the hob back ON to a medium heat and bring the dish to the boil on the hob (this will take up to 5 minutes of heating, stirring a few times).
8. Put the dish in the oven, with the LID ON for 15 minutes, until the rice is cooked but still has a little bite (al dente).
9. Remove from the oven and stir. Add more boiling water (circa 1/4 cup or 60ml) if it is looking very dry.
10. Crumble chunks of salmon (180g) into the risotto. Stir gently and return to the oven to heat through for 5 minutes, with the lid still on.
11. Remove the dish from the oven for the final time, stir in the cheese and top with the handful of Parsley or Dill (as a garnish).
12. Serve with a green leaf salad and eat whilst freshly made. I never re-heat rice dishes due to the risk of food-poisoning, so eat this all up whilst it is still piping hot.