- Heat the olive oil in a sauté pan over a medium heat. Add the sliced leek and fry for 5-6 minutes until slightly softened.
- Add the garlic and stir for a couple of minutes before adding the risotto rice. Stir for a few minutes so the rice grains become slightly toasted.
- Add the wine if using and evaporate the liquid until almost none remains.
- Turn the heat down to a gentle simmer and start to add the hot chicken stock a little at a time, stirring occasionally until the rice grains are cooked.
- Meanwhile, make the pesto. Add the pine nuts, mascarpone, half the defrosted peas, lemon zest and juice, half the dill and ¼ tsp of salt and pepper to a pestle and mortar or food processor. Mash or blend until the mixture is combined but still has some texture.
- If your rice is cooked, stir through the pesto and the rest of the peas. Add two of the sliced smoked salmon and the rest of the dill and stir well. Season to taste, you may need to add a splash of water to loosen the risotto slightly.
- Serve the risotto in bowls topped with the remaining smoked salmon slices, some pea shoots or dill sprigs and lemon wedges on the side.
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