Creamy Lemon Risotto with Trout

Ingredients

• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 shallot, finely chopped 1 shallot, finely chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• Zest of 1 lemon Zest of 1 lemon
• Juice of 1/2 lemon Juice of 1/2 lemon
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 4 trout fillets 4 trout fillets
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. 2.
   In a separate large saucepan, heat the olive oil over medium heat. Add the chopped shallot and sauté until translucent.
3. 3.
   Add the Arborio rice to the saucepan and stir it for a minute until it is well coated with the oil.
4. 4.
   Pour in the white wine and cook until it is absorbed by the rice.
5. 5.
   Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring continuously until each ladleful is absorbed before adding the next.
6. 6.
   Continue this process until the rice is cooked al dente, which should take about 20 minutes.
7. 7.
   While the risotto is cooking, season the trout fillets with salt and pepper.
8. 8.
   Heat a separate skillet over medium-high heat and add a drizzle of olive oil. Place the trout fillets in the skillet and cook for about 3-4 minutes on each side, until they are cooked through and flaky.
9. 9.
   Once the risotto is cooked, remove it from the heat and stir in the lemon zest, lemon juice, and heavy cream. Season with salt and pepper to taste.
10. 10.
    Serve the creamy lemon risotto in individual bowls, topped with a trout fillet. Garnish with fresh parsley.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice specifically for risotto as it has a high starch content, which contributes to the creamy texture of the dish.
• Trout fillets — Make sure to pat the trout fillets dry before seasoning and cooking them to ensure a crispy skin.

Tips & Tricks

• To enhance the lemon flavor, you can add a few drops of lemon oil to the risotto just before serving.
• For a healthier alternative, you can substitute the heavy cream with Greek yogurt.
• If you prefer a more pronounced fish flavor, you can use smoked trout instead of pan-seared trout fillets.
• Experiment with different herbs such as dill or chives to add an extra layer of freshness to the dish.
• Leftover risotto can be transformed into arancini by shaping it into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Creamy Lemon Risotto with Trout as a main course, accompanied by a side salad or steamed vegetables. Garnish each plate with a sprinkle of fresh parsley for added freshness and visual appeal.

Presentation advice

Present the Creamy Lemon Risotto with Trout in individual bowls, placing a trout fillet on top of each serving of risotto. Drizzle a little extra olive oil over the dish and garnish with a lemon wedge and a sprig of fresh parsley for an elegant touch.