My husband actually has a food blog buried in his past. Not in his long-ago past, but he no longer updates it. And on it, he shared a recipe for a baked risotto. It was his specialty recipe. As soon as he discovered how to bake risotto, rather than loyally stand at the stove stirring, he has never looked back. For a lazy weeknight, the baked risotto option is definitely a winning method that I support.
I have rejuvenated my husband’s recipe with different flavours. Salmon and leek, a classic combination. And this recipe is packed with springtime vegetables. It is nice to know that you are sitting down to a well-balanced meal. No sides required
This recipe uses one-pot, is super simple to prepare, and then just let the oven do its thing. Enjoy!
Baked salmon & leek risotto
- 1 tbs olive oil
- 1 leek, halved and sliced
- 2 carrots, peeled and diced
- 1 zucchini, diced
- 1 cup Arborio rice
- 1 tsp Dijon mustard
- 2 cups vegetable stock
- 2 salmon fillets, skin off
- ½ cup frozen peas
- Knob butter
- Lemon juice, to finish
- Salt and pepper
- Grated parmesan, to serve
- Heat olive oil in an ovenproof heavy based casserole dish. Preheat the oven to 180° Celsius.
- Fry the leek, carrot and zucchini for 5 minutes in the casserole dish until vegetables have softened.
- Add the rice and mustard and stir to coat the rice evenly with the oil.
- Add stock and allow to boil. Cover with the lid and bake in the oven for 20 mins or until the liquid has all been absorbed.
- Meanwhile, place salmon fillets on a greased baking tray, season and bake for 12 mins or until cooked through.
- Remove from the oven and flake the cooked salmon over the risotto. Stir through with the peas, butter and lemon juice and salt and pepper to taste. Serve topped with grated parmesan.