How to make trout risotto

This easy trout risotto is a delicious sustainable seafood dish, when using rainbow trout farmed in freshwater.

One fillet goes a long way in this dish as the stock from the poaching liquid flavours the rice, and breaking up the fish means you don't need a whole fillet per person.

How to make trout risotto

Ingredients

• 1 skinless trout fillet
• 50g butter
• 1 onion, chopped
• 3 cloves garlic
• 1 glass dry white wine
• 250g arborio rice
• 700ml hot chicken stock
• 150g frozen peas
• Handful parmesan cheese
• Fresh chives, finely chopped
• Zest of half a lemon

Method

1. Melt the butter in a pan on a low heat, add the onion and garlic and sweat gently for 10 minutes
2. In a separate pan, heat the stock to a simmer and place the fillet in the liquid. Poach the trout fillet until cooked through, then remove the fillet and put to one side
3. Add the rice to the onion and stir thoroughly for a minute. Add the wine and stir until it’s absorbed
4. Add the stock, a ladleful at a time until it’s absorbed
5. Towards the end of cooking, add the frozen peas
6. Once they’re cooked, add the lemon, butter and parmesan and work in until glossy
7. Finally, break up the trout fillet and add to the risotto
8. Top with chives and serve