Fish Easy Main

Hot-smoked trout, pea and lemon risotto

Name: Hot-smoked trout, pea and lemon risotto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 50g unsalted butter, melted; Finely grated 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 risotto rice; 1/3 cup (80ml) dry white wine; 5 cups (1.25L) gluten-free chicken stock, heated; 300g hot-smoked trout fillets, flaked; 2 tablespoons finely chopped flat-leaf parsley

4 ratings

10m

40m

Jump to recipe

by Jessica Brook

Oct 02, 2015

For a midweek meal with wow-factor, look no further than our trusty smoked trout risotto. It's gluten-free and packed with flavour.

50g unsalted butter, melted
Finely grated 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 risotto rice
1/3 cup (80ml) dry white wine
5 cups (1.25L) gluten-free chicken stock, heated
300g hot-smoked trout fillets, flaked
2 tablespoons finely chopped flat-leaf parsley

Method

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.
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.
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.
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.