TROUT RISOTTO

Trout risotto image

Delicate smoked trout makes a great base for a smooth Italian rice pot with added mascarpone cheese, lemon and chives

Provided by Sarah Cook

Time 35m

Number Of Ingredients 8

Ingredients

1 small onion , chopped
1 tbsp olive oil
200g risotto rice
750ml hot vegetable stock
150g smoked trout , skin and bones removed, gently flaked into chunks
50g light mascarpone
zest 1 lemon , plus a squeeze of juice
small bunch chives , snipped

Steps:

In a frying pan, gently fry the onion in the oil until softened. Tip in the risotto rice and cook for 2 mins, stirring continuously. Add a third of the stock, and simmer, gently stirring until the stock has been absorbed. Add half the remaining stock and carry on cooking, stirring a bit more, until that has been absorbed too.
Tip in the final lot of stock and cook until creamy and the rice is just tender. Stir in the trout, mascarpone, lemon zest, most of the chives and some seasoning - it won't need too much salt. Cover and leave for 5 mins to rest. Finally season with a squeeze of lemon juice, divide between two bowls and top with the remaining chives. Great with a green salad on the side.

Nutrition Facts : Calories 602 calories, Fat 16.2 grams fat, SaturatedFat 5.6 grams saturated fat, Carbohydrate 85.9 grams carbohydrates, Sugar 6 grams sugar, Fiber 4.2 grams fiber, Protein 27.2 grams protein, Sodium 2.3 milligram of sodium