A delicious and nutritious meal that is perfect for any occasion.


·       ½ cup Arborio rice

·       1 cup vegetable stock

·       1 cup hot water

·       Canola oil spray

·       ¼ brown onion, diced

·       300g salmon fillets, diced

·       ½ cup green peas

·       Bunch coriander, roughly chopped

Add rice to a large non-stick wok or saucepan over medium heat.

Slowly add ½ cup stock at a time, stirring until all of the stock has been absorbed. When you’ve used up all of the stock ,undertake the same process with the water.

Meanwhile, place another frying pan over medium heat and spray with oil. Add onion and toss until brown. Next add salmon. When salmon has changed colour and is cooked through, add salmon and onion to the rice.

Add peas to the risotto and leave to cook for 2-3 minutes.

Finally add coriander to the risotto and mix through.

Serve risotto in a small bowl with a large side salad.

Melanie McGrice in the kitchen

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