Ingredients
200 
g
Birds Eye Peas
3
tablespoons
olive oil
1
onion (finely diced)
300
g
risotto rice
1
litre
vegetable stock
300
g
salmon fillet (skinned, boned and diced)
25
g
Parmesan cheese (grated)
freshly ground black pepper
30
g
butter
salt
Our method
- Pour the oil into a wide sauté pan and set over a low heat. Gently fry the diced onion until soft.
- 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.
- Meanwhile poach the salmon in a little vegetable stock. Then cook the peas according to the packet instructions.
- After about 20 minutes all the stock will be absorbed and the rice should be cooked, with a slight bite.
- 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.
Make sure you add the stock when it is still hot or it will take too long to boil and you might overcook the rice. You don't want a soggy risotto!
WHAT OUR CONSUMERS THINK
Write a review
-
Lovely21/06/2021Delicious. I used oil spray and skipped the butter and parmesan at the end to keep the calories down it was still really goodYes, I would recommend this product to another customer
Info per serving
KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
670 Kcal
32 g