Salmon and Pea Risotto

Ingredients

• 3tbsp of olive oil
• 1 onion (finely diced)
• 300g of risotto rice
• 1 litre of Vegetable stock
• 300g of salmon fillet (skinned, boned and diced)
• 200g of Birds Eye Peas
• 25g of parmesan cheese (grated)
• 30g of butter
• Pepper

To Prepare

• 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

• 5 After about 20 minutes all the stock will be absorbed and the rice should be cooked, with a slight bite

• 6 Now add the salmon, peas and stock from poaching the fish to the risotto. Stir in the parmesan, finish with the butter, season and serve

At a glance nutrition

• Approx per serving
  Energy	670Kcal
  Fat	32g