Cheat's Salmon & Lemon Risotto

Cheat's Salmon & Lemon Risotto

  • 25 minutes
  • makes 4 servings
  • Easy

What you need to do

  1. Place the oil in a large, deep frying pan and gently sauté the garlic and shallots for 2-3 minutes.  Add the wine and bubble for a further minute or so over a moderate heat.  Add the salmon and cook, turning occasionally, for 3-4 minutes.
  2. Add the rice to the pan with the salmon.  Cook over a moderate heat for a few minutes.  Cook the peas in boiling water for 2 minutes, drain then add to the pan with the rice and salmon.
  3. Stir in the crème fraîche and squeeze over the lemon juice, combine thoroughly and season to taste with black pepper.  Serve with the bread.
  4. Tip

Add a handful of freshly chopped parsley or basil to this dish if you have it.  You could also add a handful of fresh, chopped tomatoes or change the peas for broccoli or spinach.

Healthy fact:

We should try to eat 2 portions of fish every week, 1 of these should be an oily fish – such as salmon, fresh tuna or trout.  This recipe contains 1 portion of oily fish.

This recipe also contains 1 of your 5 daily portions of fruit or vegetables.



You will need

Veetee Long Grain Rice
Long Grain Rice
More info Buy now
  • 1½ tbsp olive oil
  • 1 garlic clove, crushed
  • 2 shallots, finely chopped
  • Small splash of white wine
  • 4 fillets salmon, cut into chunks
  • 2 trays of Veetee Long Grain Rice
  • 320g frozen peas
  • 200ml tub half fat crème fraîche
  • Juice of 1 lemon
  • Freshly ground black pepper
  • Fresh crusty bread, to serve

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