Step 1

Melt butter in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 minutes. Add flour. Cook, stirring, for 30 seconds. Whisk in 1/2 the milk until combined. Whisk in remaining milk.

Step 2

Add risoni, stock and peas. Stir to combine. Increase heat to high. Bring to a simmer. Reduce heat to medium. Cook for 5 minutes, stirring occasionally, until the risoni is just cooked (there will be quite a bit of liquid in the pan at this stage). Remove from heat.

Step 3

Stir in parmesan, then the salmon. Season with salt and pepper. Sprinkle with parsley. Serve with salad leaves.