Serves 2-3

135g risotto rice

3 medium-size leeks, well trimmed and finely sliced

125g chestnut mushrooms, sliced

125g Dunkeld smoked salmon trimmings, chopped.

40g butter

100 ml white wine

Approx 400 ml good-quality vegetable or chicken stock.

Grated zest & juice of half a lemon

½ tsp dried thyme or some fresh thyme leaves, chopped

Salt & freshly grated black pepper

1 tablespoon finely chopped parsley (optional)

In a large heavy-based pan melt half the butter, add the leeks and cook gently for 7 or 8 minutes until soft.

Add the mushrooms to the leeks, turn up the heat and cook, stirring gently, for a further 3 or 4 minutes until the mushrooms soften.

Scrape the mushrooms & leeks into a bowl and set aside

(While the leeks & mushrooms are cooking heat the stock, either in a separate pan or in a jug in the microwave.)

Put the remaining butter into the pan, melt it over a medium heat then tip in the rice and lemon zest. Stir and fry for a few seconds then pour in the wine and thyme.

Reduce the heat and continue stirring until the rice has absorbed the wine

Pour in most of the hot stock, bring to a gentle simmer then reduce the heat to the lowest possible setting. Season with salt & pepper .

Cook very gently, stirring frequently, for about 20 minutes until the stock has been absorbed. If it becomes too thick add the remaining stock.

Taste and adjust seasoning if necessary.

Add the leeks, mushrooms, smoked salmon and lemon juice.

Sprinkle over the parsley, if using.

Serve and eat!