Updated: Mar 31, 2020
I love this recipe as its a throw in one pot and pop in the oven. You add the sliced pieces of smoked salmon to serve with a little fresh dill.
rapeseed oil for frying
500g leeks, thinly sliced
2 garlic cloves, crushed
300g risotto rice
500ml vegetable stock
100ml creme fraiche
juice of 2 lemons
200g smoked salmon pieces
Heat the oven to 180C/gas 4.
Using a oven/flameproof casserole dish with a lid, fry the oil and leeks for a few minutes until they start to turn brown.
Add the garlic and the rice, cook for 2-3 minutes until the rice is translucent.
Pour in the stock and 600ml of the milk, put the lid on and bake for 35 minutes until the rice is tender and has swelled. Warm the remaining milk.
Remove the casserole from the oven.
Stir in the remaining milk, creme fraiche and half the lemon juice. Taste and add more lemon if you like.
Stir in the salmon and dill and serve.