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Hot-smoked trout, pea & lemon risotto
Hot-smoked trout, pea & lemon risotto
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Try our impressive smoked trout risotto for a show-stopping midweek dinner.
Ingredients:
  • 50g unsalted butter, melted
  • Zest and juice of 1 lemon
  • 240g pea
  • 36.40 gm olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 300g rice
  • 80ml white wine
  • 1.25l chicken stock
  • 300g hot-smoked trout fillets, flaked
  • 40.00 ml finely chopped flat-leaf parsley
Instructions:
  • Combine butter, fresh lemon zest, lemon juice, and 1/2 cup (60g) peas in a small food processor. Blend until a slightly chunky puree forms. Season to taste and set aside.
  • In a large pan over medium-low heat, warm oil. Sauté onion until very soft, about 6-8 minutes. Add garlic, cook for 1 minute, then stir in rice for another minute. Pour in wine and stir until absorbed.
  • Gradually pour in the stock, one ladleful at a time, stirring constantly. Cook for 15-20 minutes until the rice is al dente and all the stock is absorbed.
  • Add the puree and remaining 1 1/2 cups (180g) peas with the second-last ladle of stock. Once all the stock is added, cook for 1 minute, then gently stir in the parsley. Gently fold in three-quarters of the trout, then remove from heat. Serve the risotto with the remaining trout scattered on top.

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