- sauté the leeks - deglaze the pan - add rice and cook 1-2 minutes - start adding the broth and simmer for about 25 minutes - when rice is al dente add the veggies
– add the shredded cheese - gently fold in flaked smoked salmon - taste and adjust seasoning - finish with lemon zest and a squeeze of lemon juice
- with a green side salad - topped with poached egg - turn it into risotto cakes and enjoy with a dollop of yogurt sauce