Ingredients:
300 g risotto rice
300 g salmon fillet, skinned, boned and diced
200 g Birds Eye Peas
25 g Parmesan cheese, grated
30 g butter
1 litre vegetable stock
3 tbsp olive oil
1 onion, finely diced
Salt & freshly ground black pepper
[Source: Ask A Mum]
How To Make:
1. Heat the oil in a saucepan over low heat. Saute onion until transparent.
2. Add rice, stir until well blended. Add 3 tablespoons vegetable stock. Allow to absorb.
3. Meanwhile, the poached salmon with broth. Save some broth.
4. Cook the peas according to package directions.
5. After the broth is absorbed and fallow are tender, add peas and salmon Poong, and the remaining broth, stir well. Add parmesan cheese, then add the butter, season to taste, stir again.
6. Serve.
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