Smoked ocean trout risotto with creme fraiche

title="Smoked ocean trout risotto with creme fraiche"
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(1) Rate it

• 0:25 Prep


• 0:40 Cook


• 
  2 Servings


• Advanced

Classic risotto is given a gourmet twist with the addition of smoked trout, asparagus and creme fraiche.

Featured in
Risotto recipes, Main recipes

Ingredients

• 2 cups (500ml) chicken stock or fish stock


• 60ml (1/4 cup) fresh lemon juice


• 2 teaspoons olive oil


• 4 purple shallots, finely chopped


• 3/4 cup (165g) arborio rice


• 1 cup (250ml) dry white wine


• 1 bunch asparagus, trimmed, thinly sliced diagonally


• 50g sugar snap peas, trimmed, thinly sliced lengthways


• 1 tablespoon baby salted capers, rinsed, drained


• 150g pkt smoked ocean trout, coarsely flaked


• 1 tablespoon dill sprigs, plus extra to serve


• 1/4 cup (65g) creme fraiche


• 1 tablespoon finely shredded lemon rind


• Salmon roe, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Bring stock and lemon juice to the simmer in a small saucepan over medium heat. Reduce heat to very low and keep at a gentle simmer.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Heat oil in a heavy-based saucepan over medium heat. Add shallots and cook for 5 minutes or until soft. Add rice and stir for 2 minutes or until grains appear slightly glassy. Add wine and cook, stirring, until completely absorbed. Add 1/2 cup (125ml) stock to the rice and stir continuously with a wooden spoon until the liquid is completely absorbed. Continue adding the stock, a ladleful at a time, stirring continuously, allowing the liquid to be absorbed before adding more. Cook for 15 minutes or until the rice is tender yet firm to the bite and risotto is creamy. Add the asparagus and sugar snap peas and cook, stirring, for 1 minute or until bright green and tender yet crisp. Remove from heat.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Add the capers, trout and dill to the risotto and gently fold until just combined.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Spoon risotto among serving bowls. Spoon over a dollop of creme fraiche. Top with lemon rind, extra dill and salmon roe, if desired.
  
  
  

Nutrition

• 3080 kj

  Energy




• 25g

  Fat Total




• 10g

  Saturated Fat




• 8g

  Fibre




• 29g

  Protein




• 103mg

  Cholesterol




• 2019.2mg

  Sodium




• 15g

  Carbs (sugar)




• 82g

  Carbs (total)

All nutrition values are per serve

Notes

Arborio is the most commonly known risotto rice, but other varieties used for this dish include carnaroli and vialone nano, known for their absorption qualities.

• Author: Sarah Hobbs


• Image credit: Georgie Cole


• Publication: Notebook:

Source: taste.com.au