Smoked salmon and cream cheese risotto

(19 ratings)
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 - don’t 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.

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