Trout risotto
By Sarah Cook
Delicate smoked trout makes a great base for a smooth Italian rice pot with added mascarpone cheese, lemon and chives
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Prep:10 mins
Cook:25 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 602
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fat 16.2g
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saturates 5.6g
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carbs 85.9g
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sugars 6g
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fibre 4.2g
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protein 27.2g
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salt 2.3g
Ingredients
- 1 small onion, chopped
- 1 tbsp olive oil
- 200g risotto rice
- 750ml hot vegetable stock
- 150g smoked trout, skin and bones removed, gently flaked into chunks
- 50g light mascarpone
- zest 1 lemon, plus a squeeze of juice
- small bunch chives, snipped
Method
In a frying pan, gently fry the onion in the oil until softened. Tip in the risotto rice and cook for 2 mins, stirring continuously. Add a third of the stock, and simmer, gently stirring until the stock has been absorbed. Add half the remaining stock and carry on cooking, stirring a bit more, until that has been absorbed too.
Tip in the final lot of stock and cook until creamy and the rice is just tender. Stir in the trout, mascarpone, lemon zest, most of the chives and some seasoning – it won’t need too much salt. Cover and leave for 5 mins to rest. Finally season with a squeeze of lemon juice, divide between two bowls and top with the remaining chives. Great with a green salad on the side.
