Regal Salmon Spring Pea Pasta 12619 1080Px

Regal Smoked Salmon, Leek & Pea Risotto

4 Stars Based on 24 reviews
  • Serves 4
  • Preparation time 10 mins
  • Cooking time 40 mins
  • Difficulty Medium

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  • 3 x 3.5oz packs of Regal Wood Roasted Salmon, warmed
  • 1 leek
  • 1 oz of butter
  • 1 tablespoon olive oil
  • 3 garlic cloves, finely chopped
  • 1/2 teaspoon thyme, dried
  • 14 oz of arborio rice
  • 150ml white wine
  • 1L good quality chicken stock
  • 10oz of peas, frozen, defrosted
  • 1 lemon, Zest,finely grated
  • cracked pepper
  • salt
  • fresh mint or fresh chives or basil leaves, to serve


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 Regal smoked salmon and fresh herbs.

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