Step 1

Melt butter in a large, heavy-based shallow casserole dish over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 30 seconds or until fragrant. Stir in flour.

Step 2

Gradually stir in milk and stock. Bring to the boil, stirring occasionally. Reduce heat to medium. Add risoni. Stir to combine. Cook, stirring frequently for 10 minutes or until risoni is tender, adding peas in the last 3 minutes of cooking time.

Step 3

Remove from heat. Stir in pesto and lemon juice. Top with salmon, baby spinach, basil and lemon rind. Season with salt and pepper. Stir to combine. Serve.