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15 minutes creamy salmon risoni

  • 15 minutes
  • 4 portions
recipe image 15 minutes creamy salmon risoni


  • 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.)


  1. 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.
  2. 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.
  3. Stir in parmesan, then the salmon. Season with salt and pepper. Sprinkle with parsley. Serve with slad leaves.