My daughter loves it - and I make it with all sorts of meat and veg - salmon is my fave but also use chicken. It is so quick to make and can use up leftovers easily
Ingredients
| 1 | Onion, diced |
| 1 Tbsp | Rice bran oil |
| 3 pieces | Salmon, I use frozen - as keeps price down |
| 1 cup | Carrot, diced |
| 1 cup | Frozen peas |
| 1 cup | Frozen corn |
| 1 ½ cups | Risoni pasta |
| 2 cups | Milk |
| 3 cups | Chicken stock |
| 1 cup | Parmesan cheese, grated |
| 1 bunch | Fresh coriander, to taste |
| 1 | Salt & freshly ground pepper, to taste |
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Directions
- Heat oil in large frypan or pot (must have a lid) then cook onion till translucent, add curry powder to taste ( may be omitted) add diced carrots and stir an extra minute or two
- Meanwhile place salmon in tinfoil with a knob of butter and a bayleaf, and bake in oven for approx. 15 minutes - till almost flaking (alternatively poach the salmon or even use tinned salmon)
- Add the milk, stock and risoni to the onion and carrot - cover and bring to the boil. Boil for 5 minutes, stirring occasionally. Then add frozen peas, corn, salmon and parmesan cheese, stir until all heated through and moisture content is as you like (note can add boiling water if desired to increase sauciness). Mix through the chopped coriander leaves just before serving.
