Baked salmon and mediterranean veggie risotto

Ingredients:

½ white onion, finely diced

300g basmati rice

1 garlic clove, finely chopped

100g peas

300g salmon

50g peppers, finely diced

50g courgettes, finely diced

100ml passata

300ml zero-salt stock

50ml plant-based cream

120g cheddar cheese, grated

Directions:

Heat the oven to 180C/160C fan.

Drizzle a little olive oil into a casserole dish suitable for both hob and oven.

Saute onions and garlic in a little oil for five minutes. Add the rice to the pan, stir and saute for another minute, before adding the peppers and courgettes.

Cook for a few minutes before adding the stock, followed by the passata and cream. Stir through the peas, bring to the boil and remove from the heat.

Cover in foil, sprinkle half of the grated cheese on top and bake in the preheated oven for 30 minutes.

Meanwhile, check the salmon for bones and bake on a lined tray for the final 15 minutes.

Serve risotto, salmon and remaining cheese separately.