Shop Now

Brown Rice Risotto with Salmon and Goats Fetta

Brown rice gives a different texture from the classic risotto, and adds extra nutrients and fibre. Partially cooking the rice first cuts down the time it would normally take to stand and stir the risotto.

Brown Rice Risotto with Salmon and Goats Fetta


  • 1 cup (220 g) short- or medium-grain brown rice
  • 1 3/4 cups (435 ml) salt-reduced vegetable stock
  • 1 tablespoon olive oil
  • 4 spring onions, thinly sliced
  • 2 cloves garlic, crushed
  • 1 cup (155 g) frozen peas
  • 4 x 150 g boneless, skinless salmon fillets
  • 1 1/3 cups (60 g) baby spinach leaves
  • 2 teaspoons fresh lemon thyme leaves
  • 1/2 cup (80 g) crumbled reduced-fat goat’s fetta
  • freshly ground black pepper


  1. Preheat the oven to 160°C. Line a baking tray with baking paper.
  2. Bring a large saucepan of water to a boil. Add the rice and cook for 20 minutes, until almost tender. Drain well.
  3. Heat the stock in a small saucepan. Keep hot over very low heat without boiling.
  4. Heat the olive oil in a large saucepan over medium heat. Cook the spring onions and garlic, stirring, for 2 minutes, until soft. Add the partially cooked rice and stir to coat in the oil. Pour in the hot stock one ladleful at a time, stirring constantly until the stock has been absorbed. Add the peas with the last ladleful of stock. It will take about 20 minutes to add all the stock and cook the rice.
  5. Meanwhile, place the salmon on the prepared tray and bake for 15 minutes.
  6. Add the spinach to the risotto and stir until wilted and heated through. Remove from the heat. Flake the salmon and fold through the risotto with half the lemon thyme.
  7. Spoon the risotto into four bowls and serve sprinkled with the fetta, remaining lemon thyme and some freshly ground black pepper.

Hints and tips • If you can’t find lemon thyme, use regular thyme, and add 1 teaspoon finely grated lemon zest with the thyme.

Serves 4
Preparation: 15 minutes
Cooking: 45 minutes

More Recipes

White bean stew

White bean stew

Celeriac is high in fibre and minerals and creates a great savoury celery flavour and a creamy texture without the stringy effect that celery can have.
Things on Toast

Things on Toast

When time is short, throw together something healthy and sustaining ‘on toast’. Here are some ideas for nutritious toast toppings. Choose wholegrain bread or mixed grain types or rye or pumpernickel.
Yogurt cheese on toast

Yogurt cheese on toast

Labna, also spelt labne, labneh or labnah, is a drained yogurt-based cheese popular on mezze platters in Middle Eastern cuisine. It can be drained for longer than 24 hours; the longer it is drained, the firmer it will become. Labna will keep for up to 1 week in the refrigerator.
Spicy Vegetables with Eggs

Spicy Vegetables with Eggs

Quick and easy to prepare, this dish is an ideal midweek dinner but the colourful ingredients make it perfect for a celebratory meal, too. Originating in North Africa, it is also known as chakchouka.
Sweet potato cupcakes

Sweet potato cupcakes

The natural sweetness of the sweet potato means you won’t need to add much sugar – so this is a perfect guilt-free snack or kid’s lunchbox treat.