Salmon On Lemon And Herb Risotto

• 7/8 ounce Flora Buttery or 2 tbsps Flora Cuisine
• 1 onion finely chopped
• 1 1/8 cups arborio rice
• 3 cups chicken stock
• 1 1/4 cups dry white wine
• 5/8 cup frozen peas
• 1 lemon
• 4 tablespoons herbs chopped fresh
• 4 salmon fillets
• 3 tablespoons Flora Cuisine
• 1 lemon

1. Heat the 25g (1oz) Flora Buttery or 2 tablespoons Flora Cuisine and saute the onion until soft. Add the rice and stir until well coated with the spread.
2. Add enough stock to just cover the rice and simmer until just absorbed. Add more stock and repeat until all stock and wine is used.
3. Add peas for last 3 minutes of cooking time and finally stir in lemon and herbs.
4. While the risotto is cooking, place each salmon fillet on a square of foil and top with remaining spread and lemon juice. Fold up and cook in preheated oven 180u0b0C, 160u0b0C fan, gas mark 4 for around 15 minutes or until cooked.
5. Serve the fish on top of the risotto and garnish with fresh herbs and wedges of lemon.

buttery, onion, arborio rice, chicken stock, white wine, frozen peas, lemon, herbs, salmon, cuisine, lemon

Taken from www.yummly.com/recipe/Salmon-On-Lemon-And-Herb-Risotto-378852 (may not work)