Smoked salmon and cream cheese risotto recipe

Click to rate
(90 ratings)
Sending your rating
serves: 8
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 35 min

Nutrition per portion

Calories 688 kCal 34%
Fat 34g 49%
  -  Saturates 17g 85%
  • We earn a commission for products purchased through some links in this article.
  • 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


    • 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

    • 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.

    Click to rate
    (90 ratings)
    Sending your rating

    Related Recipes