Who doesn't love a creamy, rich risotto? This leek and dill risotto is so easy to put together and packed with incredible flavour made even better by the crispy salmon on top. The best part? All the stirring will have your biceps toned and your taste buds satisfied!
Salmon Fillets(ContainsFish/Poisson, Seafood/Fruit de Mer)
Vegetable Broth Concentrate
Before starting, preheat your broiler to high and wash and dry all produce. Combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrates in a medium pot. Bring to a gentle boil over medium heat. Meanwhile, peel, then mince garlic. Roughly chop the dill. Peel, then mince shallot. Once boiling, remove pot from heat. Cover to keep warm.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4ppl), then shallots and leeks. Cook, stirring occasionally, until softened, 2-3 min. Add the rice and garlic. Stir together until the garlic is fragrant, 1-2 min.
Add 1 cup of broth (use the same amount for 4ppl) to the pan with the rice. Stir until broth has been absorbed by the rice. Continue adding broth, 1 cup at a time, stirring regularly until liquid is absorbed, texture is creamy and rice is tender, 28-30 min.
While risotto cooks, pat the salmon dry with paper towels. Season with salt and pepper. Sprinkle over Italian seasoning. Turn to coat both sides. Arrange salmon on a foil-lined baking sheet. Drizzle 1 tsp oil over each fillet. Broil in middle of oven, until cooked through, 6-7 min.
When all the broth has been absorbed and rice is tender, add the dill, half the Parmesan and 1 tbsp butter (dbl for 4 ppl) to the risotto. Stir to combine. Season with salt and pepper.
Divide the risotto between bowls. Top with the salmon. Sprinkle over the remaining Parmesan.