Advice and information

Recipe idea for pregnant mums

Baked leek, courgette and salmon risotto

 

Ingredients

15g butter and 1tbsp olive oil

1 leek finely chopped

1 garlic clove peeled and crushed

1 large courgette cut into 6mm cubes

175g arborio risotto rice

600ml low salt vegetable stock or water

1 pack of salmon fillets cut into chunks

25g grated parmesan

 

1) Pre heat the oven to 180 degrees C/ Fan 160 / Gas 4. Heat the butter and oil in a pan and gently saute the chopped leek for about 10 mins until soft. Add the garlic, courgette and rice and stir so the rice is coated in the butter mixture

2) Add the stock or water, stir well and transfer to an ovenproof dish. Bake in the oven for 20 mins

3) Remove dish from the oven, add the salmon and sprinkle over the parmesan. Stir well and return to o en for 5-7 mins until the rice and salmon are cooker through.

Contact

SARAH WÄSSER

Phone number: 07980 554324

Location: Henleaze, Bristol, BS9

 

If not training at my home in BS9, we can train in the comfort of your home or a local green space. Travel fees may be applicable depending on distance from me.

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© 2019 by Sarah Wasser. Proudly created by Caitlin Pieters