Hot Smoked Salmon Risotto

Hot Smoked Salmon Risotto

with Leeks and Chives

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This Smoked Salmon Risotto is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)


2 unit(s)


1 bunch(es)


½ unit(s)


1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 sachet

Vegetable Stock Powder


175 grams

Risotto Rice

150 grams

Hot Smoked Salmon


30 grams

Unsalted Butter


Not included in your delivery

750 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2937 kJ
Energy (kcal)702 kcal
Fat29.0 g
of which saturates14.0 g
Carbohydrate76 g
of which sugars5.0 g
Dietary Fiber0 g
Protein35 g
Cholesterol0 mg
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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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!