Salmon Risotto

This creamy salmon risotto is a guilt free as it does not actually use any cream!! This makes it SO much healthier, with fewer calories and fat per portion! Ideal!

 

Ingredients (serves 2)

  • 150g risotto
  • 1/2 white onion
  • 1 garlic clove (chopped)
  • 2 salmon fillets
  • handful of rocket
  • 1l of gluten free vegetable stock (2 cubes diluted)
  • 70g light Philadelphia
  • Parsley
  • Pinch of ground black pepper
  • Lemon
  • 2 teaspoons of olive oil or coconut oil

 

Method

  1. Place a slab of lemon on top of the salmon fillets, wrap these in tin foil and place them in a pre-heated oven at 190°C for 30 minutes (or until cooked)
  2. Chop the onions and place them into a frying pan with the oil
  3. Cook these on a medium heat until they start to brown then add the risotto and garlic
  4. Cook these for 2 minutes whilst continuously stirring to make sure that the risotto does not burn then add half of the diluted stock to the mixture
  5. Allow this to simmer on a low heat for 20 minutes (or until most of the stock is absorbed), stirring occasionally
  6. Add the other half of the diluted stock and allow to simmer again for another 20 minutes or until fully absorbed
  7. In the meantime the salmon should be ready, remove this from the oven and allow to cool
  8. Once the risotto has absorbed all of the stock, take off the heat and stir in the Philadelphia, chopped parsley, pepper and flaked salmon
  9. Let this to sit for a couple of minutes then stir in some lemon juice to the desired amount, top with a handful of rocket and enjoy!

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