Cheat's salmon risotto
A quick fish risotto with peas and cream cheese. This lighter version takes out the hassle – creating a speedy supper in just 20 minutes.
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Ingredients
- 130g uncooked brown rice
- 1 teaspoon olive oil
- 1 small onion, finely diced
- 150ml boiling water
- 125g frozen peas
- 60g low-fat cream cheese with herbs
- ½ lemon, juice and zest
- 1 x 105g tinned fish, eg skinless and boneless salmon, drained
- Freshly ground black pepper
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