close
Advertisement
Shop Now
Magazine

Brown Rice Risotto with Salmon and Goats Fetta

Brown rice gives a different texture from the classic risotto, and adds extra nutrients and fibre. Partially cooking the rice first cuts down the time it would normally take to stand and stir the risotto.

Brown Rice Risotto with Salmon and Goats Fetta

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

Preparation

  1. Preheat the oven to 160°C. Line a baking tray with baking paper.
  2. Bring a large saucepan of water to a boil. Add the rice and cook for 20 minutes, until almost tender. Drain well.
  3. Heat the stock in a small saucepan. Keep hot over very low heat without boiling.
  4. Heat the olive oil in a large saucepan over medium heat. Cook the spring onions and garlic, stirring, for 2 minutes, until soft. Add the partially cooked rice and stir to coat in the oil. Pour in the hot stock one ladleful at a time, stirring constantly until the stock has been absorbed. Add the peas with the last ladleful of stock. It will take about 20 minutes to add all the stock and cook the rice.
  5. Meanwhile, place the salmon on the prepared tray and bake for 15 minutes.
  6. Add the spinach to the risotto and stir until wilted and heated through. Remove from the heat. Flake the salmon and fold through the risotto with half the lemon thyme.
  7. Spoon the risotto into four bowls and serve sprinkled with the fetta, remaining lemon thyme and some freshly ground black pepper.

Hints and tips • If you can’t find lemon thyme, use regular thyme, and add 1 teaspoon finely grated lemon zest with the thyme.

Serves 4
Preparation: 15 minutes
Cooking: 45 minutes


More Recipes

14 Chrissie Bikkie Baking Hacks

14 Chrissie Bikkie Baking Hacks

Between shopping for gifts and entertaining guests, the most wonderful time of the year can get pretty stressful.
The 11 Crazy Pizza Toppings That Are Actually Delicious

The 11 Crazy Pizza Toppings That Are Actually Delicious

Sure, you've been eating your pizza with extra cheese, pepperoni, and mushrooms for years, but that's child's play compared to the craziest new pizza toppings out there.

Seven Steps For a GI Diet

Follow these seven simple steps for staying on a low GI health diet.
Thai coconut rice with seafood

Thai coconut rice with seafood

This aromatic seafood and rice dish, combining the classic Thai flavourings of coconut, lime and ginger, makes a very tempting lunch. Thai jasmine rice is a naturally fragrant rice with a great texture - if you do not have any, basmati rice makes a good substitute.
Vietnamese tofu and noodle salad

Vietnamese tofu and noodle salad

An exciting layered salad combines crisp vegetables flavoured with fresh herbs, noodles and marinated grilled tofu. The tofu is best prepared several hours in advance as longer marinating will enhance the delicious flavour.
Advertisement