Pea pesto risotto with honey roast salmon
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Ingredients
- 150g frozen peas
- 1 x 100g bag watercress, spinach and rocket
- 2 tbsp grated Parmesan or pecorino
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 6 spring onions, chopped
- 150g risotto rice
- juice and zest of ½ lemon, plus lemon wedges to serve
- 500ml hot chicken or vegetable stock
- ½ x 135g pack honey roast salmon flakes
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