Cheat’s salmon risotto

All the flavour with none of the fuss
Our salmon risotto recipe is full of fibre and flavour
4 ratings
Recipe by: Sharon Hui | Former Health Information Manager

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.

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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 can skinless and boneless salmon, drained
  • Freshly ground black pepper
Time
20 minutes

Nutrition information (per serving)

SERVES:
2
CALORIES:
410
FAT:
11g
SALT:
0.9g
SUGAR:
10g
5 A DAY:
1
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, work well in this recipe