40 mins
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Salmon & Leek Risotto
Serves
4
Thanks to our friends at Basil & Lime, we’re sharing this comforting classic with a fresh New Zealand twist. This Salmon & Leek Risotto features the delicate smoky flavour of Aoraki Pōhutukawa Hot Smoked Salmon, creating a beautifully balanced dish that’s perfect for a relaxed dinner with family and friends.
Ingredients
50g butter
¼ cup olive oil
1 small onion, finely diced
2 garlic cloves, finely chopped
½ leek, finely sliced
1½ cups arborio rice
1 cup white wine
7 cups hot chicken stock
Lemon juice, to taste
25g Parmesan, finely grated
1 pack Aoraki Pōhutukawa Hot Smoked Salmon, roughly flaked
Salt and freshly ground black pepper, to taste
Method
Step 1
Melt the butter and olive oil in a large sauté pan over medium heat. Add the onion, garlic and leek, and cook for 5–7 minutes until softened but not coloured.
Step 2
Stir in the arborio rice and cook for 1–2 minutes, coating each grain in the butter and oil mixture.
Step 3
Pour in the white wine and cook until it has almost completely evaporated.
Step 4
Add the hot chicken stock, one cup at a time, stirring regularly and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and tender, about 25–30 minutes.
Step 5
Stir through the lemon juice to taste and season with salt and freshly ground black pepper.
Step 6
Fold in the grated Parmesan and the flaked Aoraki Pōhutukawa Hot Smoked Salmon. Cook for 1–2 minutes, just until the salmon is warmed through.
Step 7
Serve immediately with extra Parmesan, a squeeze of fresh lemon and chopped parsley, if desired.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
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Other Recipes
Salmon & Leek Risotto
Hot Smoked
,
Serves
4
40 mins
Thanks to our friends at Basil & Lime, we’re sharing this comforting classic with a fresh New Zealand twist. This Salmon & Leek Risotto features the delicate smoky flavour of Aoraki Pōhutukawa Hot Smoked Salmon, creating a beautifully balanced dish that’s perfect for a relaxed dinner with family and friends.
Ingredients
50g butter
¼ cup olive oil
1 small onion, finely diced
2 garlic cloves, finely chopped
½ leek, finely sliced
1½ cups arborio rice
1 cup white wine
7 cups hot chicken stock
Lemon juice, to taste
25g Parmesan, finely grated
1 pack Aoraki Pōhutukawa Hot Smoked Salmon, roughly flaked
Salt and freshly ground black pepper, to taste
Method
Step 1
Melt the butter and olive oil in a large sauté pan over medium heat. Add the onion, garlic and leek, and cook for 5–7 minutes until softened but not coloured.
Step 2
Stir in the arborio rice and cook for 1–2 minutes, coating each grain in the butter and oil mixture.
Step 3
Pour in the white wine and cook until it has almost completely evaporated.
Step 4
Add the hot chicken stock, one cup at a time, stirring regularly and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and tender, about 25–30 minutes.
Step 5
Stir through the lemon juice to taste and season with salt and freshly ground black pepper.
Step 6
Fold in the grated Parmesan and the flaked Aoraki Pōhutukawa Hot Smoked Salmon. Cook for 1–2 minutes, just until the salmon is warmed through.
Step 7
Serve immediately with extra Parmesan, a squeeze of fresh lemon and chopped parsley, if desired.