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Salmon Risotto with Peas
1 salmon fillet, skin removed and diced
1 tsp. olive oil
1 Tbsp. onion, chopped
1 ½ cups organic low-sodium chicken stock
1 ½ cups water
½ cup frozen peas
¾ cups Arborio rice
In a pan sauté onion in olive oil until soft. Add salmon and continue for 4 minutes. Add the rest of the ingredients and simmer for 25 minutes.
Separate liquid and place food into a food process or and being to blend adding liquid little by little until the right consistency is met.
