Hot-smoked trout, pea & lemon risotto

title="Hot-smoked trout, pea & lemon risotto"
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(6) Rate it

• 
  4 Servings


• Capable cooks

For a midweek meal with wow-factor, look no further than our trusty smoked trout risotto.

Featured in
Gourmet Recipes, Risotto recipes

Ingredients

• 50g unsalted butter, melted


• Zest and juice of 1 lemon


• 2 cups (240g) frozen peas, blanched, refreshed


• 2 tablespoons olive oil


• 1 onion, finely chopped


• 2 garlic cloves, finely chopped


• 1 1/2 cups (300g) arborio rice


• 1/3 cup (80ml) dry white wine


• 5 cups (1.25L) Massel chicken style liquid stock, heated


• 300g hot-smoked trout fillets, flaked


• 2 tablespoons finely chopped flat-leaf parsley

Method

• 
  
  
  Step 1
  
  
  
  
  Place butter, lemon zest and juice, and 1/2 cup (60g) peas in a small food processor and whiz until a coarse puree. Season and set aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Heat oil in a large pan over medium-low heat. Cook onion for 6-8 minutes, stirring, until very soft. Add garlic and cook for 1 minute, then add rice and cook, stirring, for 1 minute to coat the grains. Add wine and stir until absorbed.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Add the stock, a ladleful at a time, allowing each to be absorbed before adding the next. Continue, stirring constantly, for 15-20 minutes until all the stock is absorbed and the rice is cooked but still firm to the bite.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  With the second-last ladle of stock, add the puree and remaining 1 1/2 cups (180g) peas. Once all the stock is added, cook for 1 minute, then fold in parsley. Fold through three-quarters of the trout and remove from heat. Serve risotto with remaining trout scattered on top.
  
  
  

• Low sugar

Nutrition

• 2685 kj

  Energy




• 28g

  Fat Total




• 11g

  Saturated Fat




• 5g

  Fibre




• 25g

  Protein




• 76mg

  Cholesterol




• 1342.23mg

  Sodium




• 5g

  Carbs (sugar)




• 68g

  Carbs (total)

All nutrition values are per serve

• Author: Jessica Brook & Phoebe Wood


• Image credit: Jeremy Simons


• Publication: Taste.com.au

Source: taste.com.au