This delicious risotto is perfect for an easy midweek dinner, with chunks of hot smoked salmon, spinach and luscious creme fraiche.

Serves 4


150g Tassal Hot Smoked Salmon Flakes

2 tbsp olive oil

2 cloves garlic, finely chopped

3 cups arborio rice

5 cups chicken stock, hot

2 lemons, finely grated rind and juice

100g spinach leaves, chopped

100g parmesan cheese, grated

½ cup crème fraiche

Handful frozen peas

Cracked pepper to taste

Dill sprigs to serve

1 lime, cut into wedges to serve


1. Heat oil in a large frying pan over a medium heat and sauté garlic for 1 minute. Add the arborio rice to the pan and toast for 2 minutes stirring constantly. Add the lemon juice and rind to the stock.

2. Add the stock one ladle at a time to the rice, stirring well after each addition until all of the stock is absorbed and the rice is tender. Stir in the spinach leaves, crème fraiche and peas until well combined.

3. Fold in the flaked salmon. Serve immediately seasoned with cracked pepper and garnish with sprigs of dill leaves and a wedge of lime.

What’s your favourite risotto?