Cheat’s salmon risotto

2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5 2 rating(s)
Salmon risotto recipe with peas and chives

A quick fish risotto with peas and cream cheese

20 minutes

Serves 2

WCRF recipe author logo

Recipe by: World Cancer Research Fund | cancer and nutrition experts

Risotto is deliciously satisfying but it can take a long time to make. It’s sometimes very rich and buttery, too. This lighter version takes out the hassle – creating a speedy supper in just 20 minutes.

WCRF recipe author logo

Recipe by: World Cancer Research Fund | cancer and nutrition experts

Risotto is deliciously satisfying but it can take a long time to make. It’s sometimes very rich and buttery, too. This lighter version takes out the hassle – creating a speedy supper in just 20 minutes.

Ingredients

  • 130g uncooked brown rice
  • 1 teaspoon olive oil
  • 1 small onion, finely diced
  • 150ml boiling water
  • 125g frozen peas
  • 60g low-fat cream cheese with herbs
  • ½ lemon, juice and zest
  • 1 x 105g tinned fish, eg skinless and boneless salmon, drained
  • Freshly ground black pepper

CALORIES: 410

FAT: 11g

5 A DAY: 1

SALT: 0.9g

SUGAR: 10g

Method

  1. Cook the rice according to the instructions on the packet until slightly al dente. Drain and set aside.
  2. Meanwhile, heat the oil in a large pan over a medium heat. Gently cook the onion for 5 minutes or until soft.
  3. Add the rice, water and peas. Stir and cook for 5–10 minutes until heated through. Add extra water if needed.
  4. Add the cream cheese, lemon zest and juice, and stir.
  5. Carefully fold in the salmon, season with pepper and serve with a green salad.

Other canned fish, such as tuna, works well in this recipe

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