Smoked Salmon Risotto with Leeks and Hazelnuts

Smoked Salmon Risotto with Leeks and Hazelnuts

Serves 3
Cooking Time: 28 minutes


Luss Smokehouse Roast-Smoked Salmon (200g)

Chicken stock (1 litre)

Butter (40g)

2 tbsp olive oil

1 chopped leek

Diced pumpkin (100g)

Marsala (150ml)

Risotto Rice (280g)

5 hazelnuts

Grated Parmesan Cheese (40g)



  1. Pour the stock into a saucepan and bring to a boil, then reduce the heat to a simmer.
  2. Meanwhile, melt 20g of butter, add the leek and cook over a low heat for 5-6 minutes whilst stirring every couple of minutes.
  3. Stir in the pumpkin and cook for a further 5 minutes, until lightly browned. Pour in the Marsala and cook until evaporated.
  4. Add the rice and stir, then add in the stock and continue stirring for 12 minutes.
  5. Add your Luss Roast-Smoked salmon and hazelnuts then stir for a further 8 minutes. Remove from the heat and stir the rest of the butter and the Parmesan and season.