Name: Salmon, asparagus and pea risotto
Total time: 1500 s
Yield: 4
Ingredients: 2 skin on salmon fillet; 1 vegetable stock cube; 1 onion; 1 clove garlic; 400 gram carnaroli risotto rice; 200 gram frozen garden peas; 180 gram asparagus spear; 1 tablespoon extra-creamy soft cheese; 25 gram parsley; 1/2 lemon

Step 1

Bake the salmon (2) in the oven according to the packet instructions.

Step 2

In a saucepan, mix the stock cube (1) with 1 litre of boiling water and cover to keep hot.

Step 3

Heat 2 tbsp olive oil in a large pan over a medium heat. Add the onion (1) and garlic (1 clove) , season and sweat for 3-5 minutes until they begin to soften.

Step 4

Add the risotto rice (400 g) and stir continuously for a few minutes to toast the rice and coat each grain in oil.

Step 5

Add the stock one ladle at a time, until each ladleful has been absorbed by the rice, repeating the process for around 15-18 minutes until all the stock has been used.

Step 6

After around 10 minutes, add the peas (200 g) and asparagus (180 g) and stir for another 2 minutes. Add the cream cheese (7 g) , a handful of parsley (25 g) and the lemon juice (1/2) .

Step 7

Divide between serving dishes and flake the salmon over each, then finish with the remaining parsley and the lemon zest.

Salmon, asparagus and pea risotto

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

Quick and easy chicken, leek and bacon pie

Vietnamese-style sticky noodle salad

Autumn minestrone soup

Kyle Walker's healthy spaghetti bolognese

Smoky root vegetable, shallot and cranberry toastie

Za’atar-crusted halloumi, blood orange, fennel and couscous salad

Lemony haddock salad

Za’atar roasted cauliflower with herby couscous salad

Vada pav-style bhaji burgers

Percy Pig milkshake

Roasted cauliflower and charred peppers with bean and harissa salad

Rigatoni with sunflower seed pesto, heritage tomatoes and pickled chilli

The ultimate Percy Pig traybake

Pulled pork and apple hot cross bun sliders

Orange speckled egg blondies

Colin-offee pie