Preparation time: 20 minutes
Cooking time: 25 minutes
1 Melt 25g (1 oz) Flora spread and sauté the onion until soft. Add the rice and stir until well coated with the spread.
2 Add enough stock to just cover the rice and simmer until just absorbed. Add more stock and repeat until all stock and wine is used.
3 Add peas for last 3 minutes of cooking time and finally stir in lemon and herbs.
4 While the risotto is cooking, place each salmon fillet on a square of foil and top with remaining spread and lemon juice. Fold up and cook in preheated oven 180 deg C, 350 deg F, Gas 4 for around 15 minutes or until cooked.
5 Serve the fish on top of the risotto and garnish with fresh herbs and wedges of lemon.