Smoked salmon and cream cheese risotto recipe

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Triple tested: A mouthwatering family dinner that can be cooked with leftover pea risotto, saving you time and money. Brought to you by Essentials magazine

Serves8
SkillEasy
Preparation Time10 mins
Cooking Time35 mins
Total Time45 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories688 Kcal34%
Fat34 g49%
Saturated Fat17 g85%

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

WEIGHT CONVERTER

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Method

  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.

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