Original, unmodified recipe first featured in Pinch of Nom Everyday Light
Oven-baked Risotto with Smoked Salmon and Peas
Serves 4. Prep time: 5 minutes. Cook time: 30 minutes
Per serving: 194 calories, 5g fat, .36g sodium, 30g carb, 4g fibre, 6g sugar, 10g protein. 8 SP
Ingredients
· Calorie controlled cooking spray
· ½ medium onion – peeled and finely diced
· 300g risotto rice
· 2 tsp white wine vinegar
· 1 litre vegetable stock – made from 2 vegetable stock cubes
· 150g frozen peas
· 4 spring onions – trimmed and thinly sliced
· 100g smoked salmon – sliced
· Juice of 1 lemon
· Sea salt and black pepper
Method
1. Preheat the oven to 180°C (355°F), 160°C fan (320°F), gas mark 4.
2. Spray a casserole dish suitable for both hob and oven with low calorie cooking spray. Add the finely diced onion and sauté over a medium-low heat for 3-4 minutes, until soft and translucent.
3. Add the rice to the pan, stir and sauté for another minute. Pour in the white wine vinegar and the stock, stir and increase the heat. Bring to a boil, then cover with a tight-fitting lid and place in the oven.
4. After 20 minutes, remove from the oven and stir in the peas, spring onions, smoked salmon and lemon juice. Return to the oven for 5 more minutes When cooked, season with salt and pepper and serve.
How to batch: Cool within 1 hour of cooking, then divide into individual portions and freeze immediately.