OVEN-BAKED RISOTTO with SMOKED SALMON and PEAS

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C (fan 160°C/gas mark 4).

Step 2

spray a casserole dish suitable for both hob and oven with low calorie cooking spray.

Step 3

Add the finely diced onion and sauté over a medium-low heat for 3-4 minutes, until soft and translucent

Step 4

Add the rice to the pan, stir and sauté for another minute.

Step 5

Pour in the white wine vinegar and stock, stir and increase the heat

Step 6

Bring to the boil, then cover with a tight-fitting lid and place in the oven.

Step 7

After 20 minutes, remove from the oven and stir in the peas, spring onions, smoked salmon and lemon juice.

Step 8

Return to the oven for 5 more minutes.

Step 9

When cooked, season with salt and pepper and serve.