15 minutes creamy salmon risoni
4 portions
![recipe image 15 minutes creamy salmon risoni](/-/media/Project/Upfield/Brands/Becel-NL/Becel-AUS/Assets/Recipes/3203e7d5-bab2-4fa8-baad-39db82872a37.jpg?rev=9fc57350ad1e4d25b22a738776d7033f&w=900)
Ingredients
- 40 g Flora margarine
- 1/2 brown onion diced
- 2 garlic cloves crushed
- 1 tablespoon plain flour
- 2 cups milk
- 1 1/2 cups dried risoni
- 1 1/4 cups liquid chicken stock
- 2 cups frozen peas
- 1/2 cup grated Parmesan
- 185 g hot smoked salmon flaked into larage pieces
- chopped fresh flat-leaf parsley to serve
- salad leaves to serve
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Melt Flora in a large, heavy-based saucepan, over medium-high heat. Add onion and garlic. Cook, stirrring, for 2 minutes. Add flour. Cook, stirring, for 30 seconds. Whisk in 1/2 the milk until combined. Whisk in remaining milk.
- Add risoni, stock and peas. Stir to combine. Increase heat to high. Bring to a simmer. Reduce heat to medium. Cook for 5 minutes, stirring occassionally, until the risoni is just cooked (there will be quite a bit of liquid in the pan at this stage). Remove from the heat.
- Stir in parmesan, then the salmon. Season with salt and pepper. Sprinkle with parsley. Serve with slad leaves.
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