Oven-baked Risotto with Smoked Salmon and Peas

Name: Oven-baked Risotto with Smoked Salmon and Peas
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian, Mediterranean, European
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

5 steps

Prep:5minCook:30min

Updated at: Wed, 16 Aug 2023 21:02:48 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories369.6 kcal (18%)

Total Fat3.5 g (5%)

Carbs70.4 g (27%)

Sugars4.4 g (5%)

Protein12.5 g (25%)

Sodium1110.8 mg (56%)

Fiber2.4 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

cooking spray

calorie controlled

0.5onion

medium, peeled and finely diced

300grisotto rice

2 tspwhite wine vinegar

1 litrevegetable stock

made from 2 vegetable stock cubes

150gfrozen peas

4spring onions

trimmed and thinly sliced

100gsmoked salmon

Instructions

Step 1

Preheat the oven to 180°C (355°F), 160°C fan (320°F), gas mark 4.

Step 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.

Casserole Dish

Pan

Step 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.

Step 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.

Step 5

How to batch: Cool within 1 hour of cooking, then divide into individual portions and freeze immediately.