Salmon and leek risotto

This week’s recipe is very simple - it’s a low fat risotto made with Arborio rice, leeks and Sainsbury’s responsibly sourced basics smoked salmon.
By The Newsroom
Published 24th Feb 2014, 23:23 BST
Sainsbury's Try Team member Arlene Thompson. INLT 16-611-CONSainsbury's Try Team member Arlene Thompson. INLT 16-611-CON
Sainsbury's Try Team member Arlene Thompson. INLT 16-611-CON

Salmon & leek risotto (serves four)

Preparation time: 10 mins Cooking time: 25-30 mins

1 tablespoon olive oil

350g leeks, finely chopped

1 garlic clove, peeled and crushed

350g Arborio rice

1 vegetable stock cube

1 x 120g pack basics smoked salmon trimmings

25g light soft cheese with garlic and herbs

1 lemon

Black pepper

1. In a large saucepan,heat the olive oil and gently fry the leeks for three to four minutes until soft. Stir in the garlic and arborio rice, and cook for a further minute.

2. Make up 1.3 litres hot vegetable stock using the stock cube and add to the pan, a ladle at a time, stirring frequently and adding more as the rice absorbs the liquid. Cook slowly over a low heat for about 20 minutes, until all the stock is absorbed and the rice is cooked.

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3. Just before serving, stir the smoked salmon trimmings and light soft cheese with garlic and herbs through the risotto. Squeeze over the juice of half the lemon and cut the remaining half into four wedges. Season the risotto with freshly ground black pepper.

Spoon into bowls and serve with a lemon wedge.