1 tbsp of olive oil
2 spring onions, finely sliced
2 garlic cloves, crushed
1 red chilli, sliced
1 ½ cups of broccoli, chopped
1 ½ cups of asparagus, chopped
2 stalks of celery, chopped
3 cups of water (tap)
1 ½ tsp of stock powder (gluten free, reduced salt)
2 cups of arborio rice, washed
1 ½ cups button mushrooms, chopped
300g smoked salmon, chopped
1. Heat the oil, spring onions, garlic and chilli in a frying pan over a medium heat. After 2-3 minutes, add the broccoli, asparagus and celery cooking for a further 3-4 minutes.
2. Meanwhile, in a saucepan heat the water and dissolve the stock. Bring to the boil then reduce to a simmer,
3. Add the rice to the vegetables and stir continuously ensuring that rice does not stick to the bottom. After 2-3 minutes, gradually add the stock to the pan stirring well. Only add small amounts of water at a time. Once the rice has absorbed the water, add more and continue to stir. Once half the stock has been used, add the mushrooms and continue to slowly add water until rice is cooked.
4. Once rice is cooked and vegetables are tender, turn off the heat and add the smoked salmon. Stir well then serve.