Oven Baked Risotto with Smoked Salmon and Peas

Most risotto dishes can seem a bit laborious, given that you have to stand over the hob stirring constantly, however this oven baked risotto frees up your stirring time to go and do something else. After the initial prep, it goes in the oven and you have twenty minutes to yourself – whether thats a quick workout or a nice little sit down in the peace and quiet with your latest magazine!

The simple flavours in this dish are really fresh with a hint of smokiness from the salmon that is added at the last minute. And for 366 calories per portion, you will love it I am sure!! Thanks to Dianne for yet another fantastic recipe!!

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Oven Baked Risotto with Smoked Salmon and Peas


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  • Author: Rachel Wilcock
  • Total Time: 35 minutes
  • Yield: 4 1x

Description

Easy peasy risotto dish!


Ingredients

Scale

Low calorie spray

1/2 medium onion, peeled and finely diced

300g risotto rice

2 tsp white wine vinegar

2 veg or chicken stock cubes dissolved in 1 litre boiling water

150g frozen garden peas

4 spring onions, trimmed and thinly sliced

100g smoked salmon, sliced

Juice of 1 lemon

Salt

Ground black pepper


Instructions

  1. Preheat the oven to 180c (fan 160c/gas mark 4)
  2. Spray a casserole dish suitable for both hob and oven with low calorie spray
  3. Add the onion and saute over a medium heat for 3-4 minutes until soft and translucent.
  4. Add the rice to the dish or pan, stir and saute for another minute. Pour in the white wine vinegar and stock, stir and increase the heat. Bring to the boil then cover or transfer to an oven proof dish with a lid. Place in the oven.
  5. After 20 minutes, remove from the oven and stir in the peas, spring onions, salmon and lemon juice. Return to the oven for 5 more minutes.
  6. When cooked, season with salt and pepper and serve.

Notes

I didn’t have any white wine vinegar, so didn’t use it – and it was just as tasty.

  • Prep Time: 5
  • Cook Time: 30

Nutrition

  • Calories: 366

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