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Salmon Risotto

  • 2 leeks, finely sliced
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • 150g basmati rice
  • 15 fl oz fish or vegetable stock
  • 400g salmon fillets, cut into chunks
  • 50g frozen peas

 

  1. Soften the leeks in the oil, using an ovenproof casserole.
  2. Add the turmeric and rice and stir until grains are coated in oil.
  3. Pour over the stock, bring to the boil and summer for 2 minutes.
  4. Season and nestle the chunks of salmon into rice.
  5. Sprinkle over the peas.
  6. Cook in the oven at 180 C for 12-15 minutes and serve immediately.
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