- 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
- Preheat the oven to 160°C. Line a baking tray with baking paper.
- Bring a large saucepan of water to a boil. Add the rice and cook for 20 minutes, until almost tender. Drain well.
- Heat the stock in a small saucepan. Keep hot over very low heat without boiling.
- 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.
- Meanwhile, place the salmon on the prepared tray and bake for 15 minutes.
- 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.
- 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.