Salmon & Pea Risotto

1 month ago 15th Oct 12:09

5 minutes to prepare, 45 minutes to cook Serves 4

Nutrition info (per serving): 670 calories, 32 g fat

Ingredients:
3 tablespoons olive oil
1 onion, finely diced
300 g (10 oz) risotto rice
1 litre (2 pints) vegetable stock
300 g (10 oz) salmon fillet, skinned, boned and diced
200 g (7 oz) Birds Eye Peas
25 g (1 oz) Parmesan cheese, grated
30 g (1 oz) butter
Salt & freshly ground black pepper

Method:
1 Pour the oil into a wide sauté pan and set over a low heat. Gently fry the diced onion until soft.

2 Stir in the rice, making sure it is well coated in the fat. Fry for 2 more minutes, then stir in 2–3 ladles of the vegetable stock. Keep stirring regularly, adding more stock as the rice absorbs the liquid.

3 Meanwhile poach the salmon in a little vegetable stock.

4 Cook the peas according to the packet instructions.

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