This risotto is a real family favourite in the spring. It stars succulent, responsibly sourced M&S Scottish salmon and asparagus, and is finished with peas, lemon and parsley for a lovely fresh flavour.
Marks & Spencer
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45MIN
Total time
Ingredients
Servings
4
2
M&S Caledonian Gold skin on Scottish salmon fillets
1
M&S Remarksable Value vegetable stock pot
1 L
boiling water
1
M&S Remarksable Value brown onion, finely sliced
1 clove
M&S Remarksable Value garlic, finely sliced
400 g
M&S Collection Italian carnaroli risotto rice
200 g
M&S Remarksable Value frozen garden peas, defrosted
180 g
M&S Select Farms asparagus spears
sliced into 2cm pieces
1 tbsp
extra-creamy soft cheese
25 g
M&S fresh parsley, roughly chopped
1/2
M&S Remarksable Value lemon, zested, juiced
Nutrition per serving
Calories
693kcal
Fat
6.8 g
Saturates
1.5 g
Sugars
5.8 g
Salt
60.1 mg
