Oven-baked Risotto with Smoked Salmon and Peas

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Step 1

Serves 4

Step 2

Prep time Approx 5 mins

Step 3

Preheat the oven to 180 degrees C / Fan 160 degrees C / gas mark 4.

Step 4

Spray a casserole dish suitable for both hob and oven with low-calorie cooking spray. Add the finely diced onion and saute over a medium-low heat for 3-4 minutes, until soft and translucent.

Step 5

Add the rice to the 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 with a tight-fitting lid and place in the oven.

Step 6

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.