One Pan Hot Smoked Salmon Risoni

Serves: 2-3
Total time: 20 mins 
Difficulty: Easy
Ingredients 
2 tbsp extra virgin olive oil
3 garlic cloves, finely minced
1 medium shallot, thinly sliced
1 ½ cups risoni / orzo
½ lemon, thinly sliced into wheels
1/2 tbsp curry powder
3 cups low sodium chicken or veg stock
Handful fresh spinach
1 bunch broccoli, leaves removed trimmed and sliced in half
½ cup frozen peas
Handful of fresh parsley, chopped
Handful of fresh dill, chopped
150g natural hot smoked salmon, flaked
100ml crème fraiche, dolloped
Juice of the leftover half of lemon
Method
1. Heat a skillet over a medium-high heat. Add olive oil, shallot, garlic and curry powder and cook for a minute or so until lightly golden and aromatic. Stir in risoni until lightly coated in oil.
2. Add stock and lemon wheels and bring to a simmer before reducing heat to low. Cook for 8-10 minutes, adding spinach and broccoli halfway through and stirring occasionally until most the liquid is absorbed and the broccoli is vibrant green and tender. Remove pan from heat and stir in frozen peas.
3. Top with flaked hot smoked salmon, generous dollops of crème fraiche, fresh dill, parsley and the juice of fresh lemon. Season with extra salt and pep to taste and enjoy!!

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