| | 15-minute creamy salmon risoni
15-minute creamy salmon risoni
15-minute creamy salmon risoni 4.3-5 9
  • Calories: 2728 kj
  • Fat: 20.7g
  • Carbohydrates: 75.6g

How to Make:

  1. Melt butter in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 minutes. Add flour. Cook, stirring, for 30 seconds. Whisk in 1/2 the milk until combined. Whisk in remaining milk.
  2. Add risoni, stock and peas. Stir to combine. Increase heat to high. Bring to a simmer. Reduce heat to medium. Cook for 5 minutes, stirring occasionally, until the risoni is just cooked (there will be quite a bit of liquid in the pan at this stage). Remove from heat.
  3. Stir in parmesan, then the salmon. Season with salt and pepper. Sprinkle with parsley. Serve with salad leaves.
Time for preparing:
15 min.


  • 40g butter
  • 1/2 brown onion, diced
  • 2 garlic cloves, crushed
  • 1 tablespoon plain flour
  • 2 cups milk
  • 1 1/2 cups dried risoni
  • 2 1/4 cups Massel chicken style liquid stock
  • 2 cups frozen peas
  • 1/2 cup grated parmesan
  • 185g hot-smoked salmon, flaked into large pieces (see note)
  • Chopped fresh flat-leaf parsley, to serve
  • Salad leaves, to serve