Smoked salmon and cream cheese risotto recipe

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

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.