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Salmon & pea risotto
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1 tbsp essential Waitrose Vegetable Oil
1 essential Waitrose Onion, chopped
250g essential Waitrose Short Grain Rice
700ml hot chicken stock
360g pack frozen essential Waitrose 4 Wild Alaskan Pink Salmon Fillets, defrosted
150g frozen essential Waitrose Garden Peas, defrosted
100g essential Waitrose Half Fat British Crème Fraîche
25g pack fresh chives, chopped (optional)
1. Heat the oil in a large frying pan and fry the onion for 3-4 minutes. Add the rice and cook for 30 seconds.
2. Gradually add the stock a little at a time, cover and gently cook for 10 minutes. Roughly dice the salmon, add to the rice and cook for a further 10 minutes.
3. Add the peas for 3-4 minutes, stir in the crème fraîche and chives (if using) and season to taste.
Typical values per serving:
This recipe was first published in October 2012.