Salmon, leek and lemon risotto

Salmon, leek and lemon risotto


Serves 4


  • 8 cups (2L) chicken stock
  • 30g butter
  • 1 tbsp olive oil, plus extra
  • 2 leeks, washed, finely sliced
  • 1 brown onion, diced
  • 1 clove garlic, crushed
  • 2 cups (400g) Arborio rice
  • 600g salmon fillets, pin boned
  • 1 lemon, juice and finely grated zest
  • 120g feta cheese


In a large saucepan, bring stock to the boil, then reduce heat and keep simmering. Meanwhile, melt butter with oil in a large saute pan. Add leeks, onion and garlic and cook over a low heat for 8-10 minutes, stirring often. Add rice and stir for 2 minutes. Season well.

Pour in one cup of hot stock and stir well. Once the majority of the liquid has been absorbed, add another cup. Continue in this way until all the stock has been used and the rice is al dente.

Heat a frypan over medium high heat. Season fish well, brush with extra oil and cook for 2-3 minutes on each side until just cooked. Transfer to a plate, remove skin if necessary and flake flesh apart into large pieces.

Gently stir salmon, feta, lemon rind and lemon juice through the risotto and serve.

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Serving Suggestions


  • Add a handful of baby spinach or some frozen peas to increase the vegetable component.
  • You could easily use smoked salmon in place of the salmon.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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