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Rissoto_630x380
440g 6g 23g 7g 2.6g
22% 7% 33% 35% 43%

Salmon and Pea Risotto

At a Glance:

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4 5 45
Serving Prep (Mins) Cook (Mins)

Ingredients:

3 tablespoons Olive oil
1 Onion finely chopped
300g Risotto rice
1 litre Vegetable Stock
300g Salmon fillet, skinned, boned and diced
200g Birds Eye Peas
25g Parmesan Cheese, grated
Freshly ground black pepper
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Method:

1) Pour the olive oil into a wide saute pan and set over a low heat. Gently fry the diced onion until soft

2) Stir in the rice and fry for two minutes. Then stir in 2-3 ladles of the vegetable stock.

3) Keep stirring regularly, adding more stock as the rice absorbs the liquid

4) Meanwhile paoch the salmon in a little vegetable stock

5) Cook the peas according to the packet instructions

6) After about 20 minutes all the stock will be absorbed and the rice should be cooked

7) Now add the salmon, peas and stock from poaching the fish to the risotto. Stir in the Parmesan, season and serve

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