Hot Smoked Salmon Risotto
with Leeks and Chives
This Smoked Salmon Risotto is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
175
Arborio Rice
2
Leek
1
Chives
2
Garlic Clove
½
Lemon
30
Unsalted Butter
150
Hot Smoked Salmon
1
Vegetable Stock Powder
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
750
Water for the Risotto
Nutritional information
Utensils
Instructions
Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways. Peel and grate the garlic (or use a garlic press). Finely chop the chives. Zest the lemon then chop into wedges.
Bring the water (see ingredients list for amount) to the boil in a large saucepan and stir in the stock powder to dissolve. Keep the stock on a low heat ready to add to the risotto later. Heat a drizzle of oil in another large saucepan on medium-high heat. Once hot, add the leek. Cook until the leek has softened, about 5 mins. Stir occasionally.
When the leek has softened, stir in the garlic and cook for 1 minute. Next, add the arborio rice and stir to evenly coat in the garlicky oil.
After 1 minute, stir in a ladle of the stock. When the stock has been absorbed by the rice, stir in another ladleful. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should be 20-25 mins and your risotto is done when your rice is ‘al dente’- cooked through but with a tiny bit of firmness left in the middle.
Once the risotto is done, stir in the smoked salmon flakes and cook for a couple of mins to ensure they are piping hot, then remove from the heat. Quickly stir in the butter, Italian style grated hard cheese and lemon zest. Stir in half the chives and a small squeeze of lemon juice. Taste and add salt, pepper and more lemon juice too if you feel it needs it.
Spoon the risotto into bowls and sprinkle over the remaining chives. Grind over some pepper and serve with any remaining lemon wedges on the side. Enjoy!
