Smoked salmon and cream cheese risotto

(14 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Essentials magazine, pea and mint risotto
Essentials magazine, pea and mint risotto
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Make this gorgeous pea and mint risotto finished off with smoked salmon and indulgent cream cheese. Brought to you by Essentials magazine


  • 25g butter
  •  2tbsp olive oil
  •  2 onions, peeled and finely chopped
  •  2 garlic cloves, crushed
  •  500g Arborio risotto rice
  •  300ml dry white wine
  •  About 1.6 litres of hot vegetable stock
  •  250g frozen petits pois
  •  75g Parmesan, grated
  •  Large bunch fresh mint, chopped
  • 150g pack Ail et Fines Herbes Boursin cheese
  • Juice of 1 lemon
  • 115g smoked salmon trimmings


  1. Heat the butter and oil in a heavy-based pan over a medium heat. Add the onion and cook, stirring, for 6-8 mins, until soft. Stir in the garlic, cook for 1 min, then stir in the rice and cook for a further 1-2 mins.
  2. Add the wine and simmer, stirring, until reduced by half, then add a ladleful of stock. Stir until the rice has absorbed most of the liquid, then continue adding the stock. This takes 15-20 mins - donít worry if you have some stock left over. Stir in the peas for the last 5 mins of cooking, then season and stir in the Parmesan and mint.
  3. Put a 150g pack Ail et Fines Herbes Boursin cheese in half the risotto; stir until melted. Remove from heat and fold in zest and juice 1 lemon and 115g smoked salmon trimmings. Divide between bowls, top with extra smoked salmon and serve with lemon wedges.


Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 688(kcal)
  • Fat 34.0g
  • Saturates 17.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(14 ratings)

Your comments

comments powered by Disqus

FREE Newsletter