Baked Pumpkin Risotto and Crispy Skin Salmon by The “Diva Chef”, Martienne Angeligue

Preparation time
10 mins
Cooking time
15 mins
3 people
Meal course
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1 cup
aborio rice
2 cup
chicken stock
1 cup
2 clove
garlic crushed
1 small
onion finely diced
1 pinch
Italian herbs to taste
250 gram
diced pumpkin of choice
2 cup
baby spinach
20 gram
Grated parmesan cheese

Crispy Skin Salmon


Fresh salmon fillets with skin on


Clean skin side of salmon to ensure all scales are removed.

Spray a hot pan with coconut oil

Place salmon fillets skin side down into a hot pan – leave cook for 5 minutes

Turn salmon fillets over and lower heat slightly, cook for another 3-5 minutes.

Turn heat off and allow salmon to sit in pan for 2 minutes.


Serve with steamed green vegetables

  1. Preheat oven to 180 degrees Celsius
  2. Place all ingredients into a large casserole dish except spinach and parmesan.
  3. Bake in the oven for about 40 minutes, stirring twice during cooking.
  4. Test rice is done. There will a little liquid still. Stir through spinach and parmesan and ground salt and pepper to taste.
  5. Let sit for approx. 5 minutes then serve.

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