Try this...Salmon & Leek Risotto

Arlene Thompson, Regional Community Food and Health Manager Sainsbury’s Try Team, said: “I cooked this recipe for the Portglenone WI ladies and they were really impressed at how easy it is to prepare and how economical it is.

“The leeks and garlic make it taste amazing.”

Salmon & leek risotto

Serves: 4, Preparation time: 10 Minutes Cooking time: 25-30 Minutes

Ingredients: 1 tablespoon olive oil, 350g leeks, finely chopped, 1 garlic clove, peeled and crushed, 350g Arborio rice, 1 vegetable stock cube, 1 x 120g pack basics smoked salmon trimmings, 25g light soft cheese with garlic & herbs, 1 lemon, Freshly ground black pepper.

Method: 1. In a large saucepan, heat the olive oil and gently fry the leeks for 3–4 minutes until soft. Stir in the garlic and arborio rice, and cook for a further minute.

2. Make up 1.3 litres hot vegetable stock using the stock cube and add to the pan, 1 ladle at a time, stirring frequently and adding more as the rice absorbs the liquid. Cook slowly over a low heat for about 20 minutes, until all the stock is absorbed and the rice is cooked.

3. Just before serving, stir the smoked salmon trimmings and light soft cheese with garlic & herbs through the risotto. Squeeze over the juice of half the lemon and cut the remaining half into four wedges. Season the risotto with freshly ground black pepper. Spoon into bowls and serve each dish with a lemon wedge.

For more tasty recipes go online www.sainsburys.co.uk