Salmon with leek and fennel baked risotto | New World
What’s not to love about creamy, lemony risotto that’s baked rather than stirred on the stovetop? Less hassle and maximum flavour this beautiful risotto is finished in the oven and served...
Ingredients
- 2½ cups chicken stock
- 1½ cups Pams Cream, plus a little extra
- 50g Pams Butter
- 2 large leeks, finely sliced
- 1 fennel bulb, finely chopped, reserve any fronds
- 1½ cups risotto rice (arborio or carnaroli)
- 4 pieces fresh salmon fillet
- Grated zest and juice 2 lemons
- 120g bag baby spinach
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