Before starting, preheat your broiler to high and wash and dry all produce. Combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrates in a medium pot. Bring to a gentle boil over medium heat. Meanwhile, peel, then mince garlic. Roughly chop the dill. Peel, then mince shallot. Once boiling, remove pot from heat. Cover to keep warm.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4ppl), then shallots and leeks. Cook, stirring occasionally, until softened, 2-3 min. Add the rice and garlic. Stir together until the garlic is fragrant, 1-2 min.

Add 1 cup of broth (use the same amount for 4ppl) to the pan with the rice. Stir until broth has been absorbed by the rice. Continue adding broth, 1 cup at a time, stirring regularly until liquid is absorbed, texture is creamy and rice is tender, 28-30 min.

While risotto cooks, pat the salmon dry with paper towels. Season with salt and pepper. Sprinkle over Italian seasoning. Turn to coat both sides. Arrange salmon on a foil-lined baking sheet. Drizzle 1 tsp oil over each fillet. Broil in middle of oven, until cooked through, 6-7 min.

When all the broth has been absorbed and rice is tender, add the dill, half the Parmesan and 1 tbsp butter (dbl for 4 ppl) to the risotto. Stir to combine. Season with salt and pepper.

Divide the risotto between bowls. Top with the salmon. Sprinkle over the remaining Parmesan.