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Recipe Saved
Recipe Saved
Prep Time: 2 minutes
Cook Time: 8 minutes
Total: 10 minutes
Servings: 4
Cost: $6.79 /serving
Author : Warren Mendes
Ingredients
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Made by the creator of Recipe Cart.
Instructions
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Step 1
Boil the kettle. Place a saucepan over high heat and add boiling water and 1 tsp salt. Add risoni, reduce heat to medium, then simmer for 7 minutes or until al dente, adding asparagus and sugar snap peas for the final 2 minutes. Drain, reserving 1/2 cup (125ml) cooking liquid. Return reserved liquid to pan with risoni mixture.
Step 2
Add reserved oil mixture to pan with parsley and zest. Season. Break up the salmon and feta into bite-sized pieces, add to the risoni mixture and toss to combine. Squeeze over lemon juice to serve.
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