Salmon and pea risotto
A creamy, comforting risotto with flaked salmon, sweet peas and lemon. No dairy needed, and no gluten, egg or nuts either.
- Time40 min
- LevelMedium
- Costabout £2.40 a head
Ingredients
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Method
- 1
Dissolve the stock cube in the hot water in a pan and keep it just simmering.
- 2
Heat the oil in a wide pan. Fry the onion for 6 minutes until soft, then add the garlic for 1 minute.
7 min - 3
Stir in the rice for 1 minute until glossy. Add a ladle of stock and stir until absorbed. Keep adding stock a ladle at a time for about 18 minutes, stirring often.
18 min - 4
Add the whole salmon fillets and the peas for the last 6 minutes, pushing them into the rice. Cover with a lid.
6 min - 5
Break the salmon into large flakes with a fork. Gently stir in the spread, lemon zest, juice and salt. The rice should be loose and creamy, not stodgy.
- 6
Add a splash more stock if needed, scatter over the parsley and serve straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.