Leek, Pea & Smoked Salmon Risotto

  • Difficulty: Medium
  • Serves: N/A
  • Preparation time:
  • Cooking time:

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Ingredients

  • 1 leek
  • 20g butter
  • 1 tablespoon olive oil
  • 3 garlic cloves, finely chopped
  • 1/2 teaspoon thyme, dried
  • 400g arborio rice
  • 150ml white wine
  • 1L good quality chicken stock
  • 300g peas, frozen, defrosted
  • 1 lemon, Zest,finely grated
  • cracked pepper
  • salt
  • 300g Regal Wood Roasted Salmon, warmed
  • fresh mint or fresh chives or basil leaves, to serve

Method

Dice leek, discarding of end and green tops.

Place butter and olive oil in a large sauté pan. Add the diced leek and sweat for 10 minutes over a low/medium heat until soft. Add the garlic and thyme and cook for a further 3 minutes.

In a saucepan, bring the chicken stock to a low simmer.

Add the arborio rice to the pan and stir through leeks. Add the wine and bring to a simmer. Gradually add the stock, ladleful at a time, only adding the next ladleful once the previous has been absorbed. This will take around 30 minutes, stir regularly.

Take half of the defrosted peas and place in a large bowl. Use the back of a fork or a masher and lightly smash the peas. Add to the risotto along with the remaining whole peas and lemon zest.

Season with salt and cracked pepper.

Divide risotto between 4 bowls and top with flaked smoked salmon and fresh herbs.

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