2 x 213g cans Princes Red Salmon, drained
8oz/227g asparagus tips
4oz/113g baby leeks
8oz/227g sugar snap peas
1 pint/568ml vegetable stock
2 cloves garlic
2 bay leaves
12oz/340g Arborio rice
Freshly ground black pepper
2 tbsp freshly chopped tarragon
You don’t have to have lots of time on your hands to make the perfect risotto. Our canned red salmon helps to speed up the process and is full of healthy omega 3 oils.
Where can I buy Princes Wild Pacific Red Salmon?
Princes Wild Pacific Red Salmon is available in selected Sainsbury's Stores
Nutritional information for this recipe
||Calories ||Sugars ||Fat ||Saturated Fat ||Salt |
||479kcal ||3.6g ||4.5g ||0.9g ||1.1g |
||24% ||4% ||6% ||5% ||18% |
- Trim the asparagus, quarter the leeks lengthwise, and top and tail the sugar snap peas.
- Bring a large pan of water to the boil and place the vegetables in a steamer or sieve over the water. Cover and steam for 5 minutes until just tender. Cool under cold running water and set aside.
- Add some of the water used for steaming to the stock to make up 2 pints. Bring to the boil and reduce to a simmer.
- Peel and crush the garlic and place in another pan with the bay leaves. Add 4 tbsp of the stock and simmer for 2 minutes. Stir in the rice, season to taste, and mix until well coated. Add a ladleful of stock and cook gently, stirring until absorbed. Continue adding the stock, a little at a time, until the rice is thick, creamy and tender.
- Flake the Princes Red Salmon into small pieces. Discard the bay leaves and gently stir the salmon, tarragon and prepared vegetables into the rice. Heat through, stirring, for a further 2-3 minutes until hot. Serve immediately.
N.B: This recipe can be frozen for up to 1 month.