Smoked salmon and cream cheese risotto Recipe

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serves:

8

Skill:

easy

Cost:

cheap

Total Time:

00:45

Prep:

00:10

Cooking:

00:35

Nutrition per portion

RDA
Calories 688 kCal 34%
Fat 34g 49%
  -  Saturates 17g 85%

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

Ingredients

  • 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

Method

  • 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.

  • 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.

  • 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.

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