Parsley & pea risotto with wilted spinach and salmon


With very few ingredients in the fridge, I came up with this very simple risotto and jazzed it up with a piece of salmon, but you could have chicken or even grate some cheese over the top.

Serves 2 (60g rice per person)


120g Arborio rice
500-700ml Chicken stock (made with a cube)
1 Onion, diced
Handful of parsley, chopped
Handful of frozen peas
Splash of white wine
Splash of lemon juice
1 tsp Olive oil


1) Fry the onions in the olive oil until softened, add a little salt to release the moisture in them

2) Add rice a cook out for one minute, then add a third of the chicken stock

3) When the stock needs replenishing, add the peas, chopped parsley and more stock

4) At this point you need to grill the fish or meat you wish to serve with this. I chose salmon and asparagus, but you could use anything you have to hand

5) Add the last of the stock, a splash of wine and the lemon juice. Cook until liquid is reduced and rice is tender. Season with salt and pepper

5) To serve put fresh spinach in a bowl (or on a plate) and spoon over the hot risotto to wilt the spinach. Place the salmon and asparagus on top of the rice and drizzle with a tiny bit of olive oil

6) Enjoy!


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