Lemon and Rainbow Trout Risotto with Asparagus & Peas

Updated at: Thu, 17 Aug 2023 10:37:07 GMT

Step 1

Boil a full kettle. Preheat your oven to 220°C/200°C fan/gas mark 7. Halve, peel and dice the shallot. Peel and grate the garlic (or use a garlic press). Trim the bottom 2cm from the asparagus and discard. Zest the lemon, juice half and cut the remaining half into wedges. Pour the boiled water (see ingredients for amount) into a medium saucepan. Add the vegetable stock paste, stir to dissolve and bring back to the boil. Lower the heat to keep the stock just warm.

Step 2

Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, fry the shallot until softened, 3-4 mins. Add the garlic and cook for 1 min more.

Step 3

Add the Arborio rice to the saucepan. Reduce the heat to medium-low and cook, stirring until the edges of the rice are translucent, 2-3 mins. Stir in a ladleful of stock, and once it has been absorbed, stir in another. Keeping the pan on medium heat, continue stirring in the stock, one ladle at a time, allowing it to fully absorb before adding more. Your risotto is done when the rice is cooked ‘al dente’ (cooked through with a tiny bit of bite in the middle), about 20-25 mins.

Step 4

While the risotto cooks, lay the trout on a lined baking tray, skin-side up. Season with salt and pepper. Sprinkle with the lemon zest. Bake on the middle shelf for 10-14 mins until the fish is cooked. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the centre.

Step 5

When the risotto is nearly done, stir in the peas, lemon juice and half of the hard Italian style cheese. If you’d like to, season with salt and pepper. Simmer for 2-3 mins more.

Step 6

Spoon the risotto into your bowls. Top with the remaining cheese, asparagus and the trout fillets. Garnish with a lemon wedge.

1 liked

0 disliked