Cream cheese and smoked salmon risotto

This creamy, dreamy salmon risotto from Mario Matassa makes a truly delicious midweek meal if you’re looking for something simple but indulgent

Cream cheese and smoked salmon risotto
Preparation time 5 minutes
Cooking time 20 minutes


• 2 tbsp olive oil

• a bunch of spring onions, finely chopped

• 300g risotto rice

• 1 litre of light chicken or vegetable stock

• 150g cream cheese

• 200g smoked salmon

• freshly ground black pepper


1 Place the oil in a large saucepan and add three-quarters of the spring onions. Sweat the onions for 1-2 minutes until softened, then add the risotto rice. Stir to coat each grain of rice and then add a few ladlefuls of stock, stirring all the time. When the stock has been absorbed, add a few more ladlefuls, again stirring all the time. Continue adding the stock a few ladlefuls at a time, until the rice is cooked. This will take about 15 minutes, depending on the type of rice used. 

2 Once the rice is cooked, remove from the heat and stir in the cream cheese. Place the rice into serving bowls and top with slices of smoked salmon, the remaining spring onions and a sprinkling of freshly ground black pepper.

TIP There are many different opinions about how a risotto should be made and it is worth experimenting to find a system that works for you. The most important ingredient, however, is practice.

Find more Italian-inspired recipes here