HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHot Smoked Salmon Risotto
Hot Smoked Salmon Risotto

Hot Smoked Salmon Risotto

with Leek and Chives

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We love good Hot Smoked Salmon Risotto and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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 conflict 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.

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

1 unit(s)


2 unit(s)

Garlic Clove

1 bunch(es)


½ unit(s)


½ unit(s)

Red Chilli

2 sachet

Vegetable Stock Powder


175 grams

Risotto Rice

150 grams

Hot Smoked Salmon


30 grams



1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

750 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2946 kJ
Energy (kcal)704 kcal
Fat28.0 g
of which saturates14.0 g
Carbohydrate77 g
of which sugars4.0 g
Protein33 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
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 and halve the lemon. Thinly slice the chilli.


Bring the water (see ingredient list for amount) to the boil in a saucepan and stir in the vegetable stock powder to dissolve. Reduce the heat to low and keep the stock on a low heat ready to add to the risotto later. Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the leek. Cook until the leek has softened, 4-5 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.


Once the rice has cooked for a minute, stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock. 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.TIP: Add a splash of water and carry on cooking if the rice has absorbed all the stock but isn't quite cooked.


Once the risotto is cooked, stir in the smoked salmon flakes and cook for couple of mins to ensure they are piping hot. Then remove from the heat. Quickly stir in the butter, hard Italian cheese and lemon zest until melted. Stir in half the chives and a small squeeze of lemon juice too. 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 and the sliced chilli. Grind over some black pepper and serve with any remaining lemon chopped into wedges on the side. Enjoy!