Ingredients

The following ingredients have 4 Servings
  • 1.5 oz / 40g / 3 tbsp unsalted butter
  • 1/2 onion (, diced (brown, white, yellow))
  • 2 garlic cloves (, minced)
  • 1 tbsp plain flour
  • 2 cups milk ((light or full fat))
  • 2 1/4 cups chicken broth / stock
  • 1 1/2 cups dried risoni / orzo ((Note 1))
  • 2 cups frozen peas
  • 1/2 cup grated parmesan
  • 6 oz / 185 g hot-smoked salmon (, flaked into large chunks using 2 forks)
  • Parsley (, chopped, to garnish)

Instruction

  • Melt butter in a deep skillet or pot over medium high heat.
  • Add onion and garlic, cook for 2 minutes until translucent.
  • Add flour and cook for 1 minute.
  • Switch to a whisk and add half the milk. Whisk to dissolve the pasty onion mixture into the milk (about 20 seconds). Then add remaining milk, chicken broth, risoni and peas.
  • Bring to simmer then turn heat down to medium so it bubbles gently. Cook for 5 minutes - stir occasionally for the first half then more frequently during the second half.
  • At 5 minutes, take it off the stove - it will still be quite saucy (see video) but will reduce in the next steps and while serving.
  • Stir through parmesan cheese, salt and pepper to taste. Then gently stir through salmon.
  • Serve immediately, sprinkled with parsley leaves if desired.