Brown Rice Risotto with Salmon and Goats Fetta | Reader's Digest Asia

Ingredients

• 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