Salmon and Cucumber Risotto (Slow Cooker)

This was surprisingly nice and has gone onto our ‘keeper’ list.  It was light, fluffy and tasty, perfect for a warm spring evening.

Serves 4

Cooking Temp: High

Time: 2 hours 45 minutes

WW Pro Points:  11 per serving



  • 25 g butter
  • Small bunch of spring onions, finely chopped
  • ½ a cucumber, peeled, seeded and chopped
  • 250g risotto rice
  • 1 litre of fish stock
  • 200ml of white wine
  • 450g salmon, skinned and cut into chunks
  • Dried Tarragon, couple of pinches
  • Salt and pepper



  1. Preheat the slow cooker on high.  Put the butter in and allow it to melt, about 15 minutes.
  2. Add the cucumber and spring onions, stir, cover and cook for 30 minutes.
  3. Stir in the risotto, add the stock and wine.  Cover and cook for an hour and a half.  Stirring occasionally.
  4. Mix in the salmon and tarragon and cook for 30 minutes.  Season to taste with salt and pepper.

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