Serves: 4
Prep time: 15 minutes
Cooking time: 15 minutes

Salmon Risotto


  • 60g butter chopped​
  • 1 leek sliced ​
  • 1 garlic clove crushed​
  • 1 1/2 cups arborio rice​
  • 7 cups Vegetable Liquid Stock​
  • 1 cup parmesan coarsely grated​
  • 100g Paramount salmon​
  • 2 tbs chives finely sliced​


  1. Melt butter in a large saucepan. Add leek and garlic for 2 minutes or until leek softens. Add rice.​
  2. Cook, stirring for 1 minute to coat the rice well.​
  3. Heat stock in another saucepan and keep warm.
  4. Add 1 spoon of stock at a time to the rice, stirring over medium heat until stock is absorbed.​
  5. Continue adding stock and stirring until rice is tender and creamy. All the liquid may not be needed.​
  6. Remove from heat and stir in cheese, salmon and chives.​
  7. Serve immediately.​