Making a risotto can involve a lot of faff and having to watch over a pot continuously for at least half an hour while stirring is fun and games when you have the time for it but not ideal when you are after an easy yet fancy dinner.
Well my smoked salmon, leek and dill risotto may be the answer for those short on time - a risotto that tastes like the real deal and like you have slaved over it for hours but is in fact super easy and quick to make, your oven in fact doing all the hard work!
I was shocked how perfectly cooked and creamy the final risotto was and was seriously impressed with the wonderful flavour combo of the leeks, dill and ample smoked salmon!
One of those dishes that will be a total dinner party winner but will leave you with minimal washing up and cooking effort!
A new fav!
SERVES 4
INGREDIENTS
- Olive oil for frying
- 500g leeks, thinly sliced
- 2 garlic cloves, crushed
- 300g arborio risotto rice
- 250ml vegetable stock
- 25ml fish stock
- 750ml semi-skimmed milk
- 100ml low-fat crème fraîche
- Juice 2 lemons
- 400g smoked salmon, sliced
- Bunch fresh dill, chopped
METHOD
- Heat the oven to 180˚C/160˚C fan/gas 4.
- In a large flameproof casserole (one that has a lid), heat a glug of oil and add the leeks (see tip).
- Fry for 5 minutes on a medium heat until starting to brown.
- Add the garlic, dill and rice, then 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 35-40 minutes until the rice is tender and has swelled. Warm the remaining milk.
- Remove the casserole form the oven – it will look like the milk has split, but don’t worry, it will come back together.
- Stir in the remaining milk, crème fraîche and half the lemon juice.
- Taste and add more lemon juice, if you like. Stir in the salmon and dill, then season.
- Top with more smoked salmon slices and serve!
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