One Pan Chilli Salmon Risoni

Prep Time: 15 mins | Cooking Time: 20 mins | Serves: 2

Ingredients

1 tablespoon extra virgin olive oil

1 cup chopped cauliflower florets

2 Cloves garlic, crushed

6-8 Cherry tomatoes, halved

¾ cup risoni

1½ cups chicken or vegetable stock

95g can John West Salmon

Tempters – Chilli

1 tablespoon each chopped fresh parsley and basil leaves, plus extra whole leaves, for garnish

Freshly grated parmesan cheese, for serving (optional)

Method

1. Heat oil in a medium non stick frypan over medium-high heat. Add cauliflower and cook, stirring, for 3-4 minutes or until cauliflower has become golden in parts and is tender. Remove cauliflower and set aside.

2. Turn heat down to low and add garlic to frypan (adding a little extra oil if needed). Cook for 30 seconds or until fragrant. Add tomatoes and cook for 2-3 minutes or until tomatoes have softened and released some juices. Season to taste.

3. Add risoni to pan and stir to coat. Add stock and bring to boil, return cauliflower to pan then reduce to a simmer and cover. Cook for 8-10 minutes or until risoni is cooked, checking half way and adding extra stock if needed.

4. Remove lid and gently fold John West Salmon and herbs through. Serve sprinkled with parmesan cheese and extra herbs.

TIP: The final dish should resemble a risotto in consistency, still moist yet with most of the stock absorbed by the risoni.

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