5 mins
preparation time
45 mins
cooking time
Difficult
4
Servings
A must for fish lovers and a great meal-in-one - use whatever fish you have
Preparation
- 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.
- 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.
Ingredients
Product Ingredients
Ingredients List
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
