Salmon-Boursin Risotto

Ingredients

4 cups chicken broth
1 lb salmon
1 1/2 cups arborio
1 onion, diced
1 1/2 cups frozen peas, thawed
1/4 cup white wine
1/2 package Boursin, crumble

Directions

Bring stock to a simmer.  Saute onions ~5 minutes; add rice and saute another minute.  Add the wine, cook until gone; add stock 1/2 cup at a time, stirring constantly.

In a separate pan, saute salmon; when cooked through, flake and set aside.

Just before the rice is al dente, stir in peas and salmon to reheat.  Remove from heat and stir in Boursin.