Always goes down well with all the family and high in omega-3’s and fibre – Enjoy!

Ingredients: (serves 4)

2tbsp olive oil

a good knob of butter

1 leek / onion thinly sliced

2 cloves garlic

600ml got chicken stock

200g risotto rice

175ml dry white wine

200g or 2 salmon darns

180g frozen peas OR

1 large courgette chopped

60g grated Parmesan

100g creme fraiche

30g toasted pine nuts (optional)

How to make:

Heat olive oil and butter

Cook leeks / onion and garlic for 10 mins until soft

Add the rice to this mix and stir for a minute.

Pour in the wine and stock and turn the heat down so all is simmering.

Keep adding ladles of stock as it cooks into the rice.

After 10 minutes add the sliced salmon and peas to the risotto.

After 15 minutes the rice should be soft with a little bite left in it.

Remove from the heat and add the creme fraiche and Parmesan.

Spoon into bowls and scatter with toasted pine nuts and additional Parmesan.