INGREDIENTS
2
Garlic cloves
1/2
Lemon, juice and zest of
150 g
Peas, frozen
6
Spring onions
500 milliliters
Chicken or vegetable stock, hot
150 g
Risotto rice
1 tbsp
Olive oil
2 tbsp
Parmesan or pecorino, grated
½ x 135g pack honey roast salmon flakes