Preheat the oven to 180°C (fan 160°C /gas mark 4).
Add 1 tbsp of oil to a casserole dish suitable for both hob and oven. Add the finely diced onion and sauté over a medium-low heat for 3-4minutes, until soft and translucent.
Add the rice to the pan, stir and sauté for another minute. Pour in the white wine vinegar and stock, stir and increase the heat. Bring to the boil, then cover with a tight-fitting lid and place in the oven.
After 20 minutes, remove from the oven and stir in the peas, spring onions, smoked salmon and lemon juice. Return to the oven for a further 5 minutes. When cooked, season with salt and pepper and serve.
|Macro (Per serving)||Gram||Kcal||%|
- 1 tbsp olive oil
- ½ medium onion, peeled and finely diced
- 300g risotto rice
- 2tsp white wine vinegar
- 1 litre vegetable or chicken stock
- 150g Frozen peas
- 4 spring onions, trimmed and thinly sliced
- 100g smoked salmon, sliced
- Juice of 1 lemon
- Sea salt and freshly ground black pepper