Cheat’s salmon risotto

A quick fish risotto with peas and cream cheese

3 ratings

20 minutes
Serves 2
1 of 5 a day

Nutrition: Per serving

Kcal410
Fat11g
Salt0.9g
Sugar10g

Recipe by: World Cancer Research Fund | cancer and nutrition experts

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.

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 tinned fish, eg skinless and boneless salmon, drained
Freshly ground black pepper

Method

Cook the rice according to the instructions on the packet until slightly al dente. Drain and set aside.
Meanwhile, heat the oil in a large pan over a medium heat. Gently cook the onion for 5 minutes or until soft.
Add the rice, water and peas. Stir and cook for 5–10 minutes until heated through. Add extra water if needed.
Add the cream cheese, lemon zest and juice, and stir.
Carefully fold in the salmon, season with pepper and serve with a green salad.