Trout Risotto Recipes

RISOTTO WITH SMOKED TROUT

Risotto With Smoked Trout image

Provided by Florence Fabricant

Categories dinner, easy, quick, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
2/3 cup finely chopped onion
1/2 cup finely chopped fennel bulb
3 cloves garlic, minced
1 cup risotto rice, preferably Vialone Nano
1/2 cup dry white wine, preferably verdejo
About 4 cups warm chicken stock
Salt and freshly ground white pepper
1/2 pound boneless, skinless smoked trout, in small chunks
1 teaspoon grated lemon zest
1 tablespoon minced chervil

Steps:

Heat oil in a heavy 3-quart saucepan. Add onion, fennel and garlic and sauté over low heat until soft. Stir in rice. Cook a few minutes. Add wine. Cook over medium heat, stirring, until most of the wine has been absorbed.
Add stock, 1/2 cup at a time, stirring, adding more as each portion is absorbed. After adding 1 1/2 cups, season with salt and pepper and fold in trout. Keep adding stock until rice is al dente but mixture is still creamy, about 17 minutes total.
Fold in lemon zest and chervil. Check seasoning and serve.

Nutrition Facts : @context http, Calories 429, UnsaturatedFat 9 grams, Carbohydrate 52 grams, Fat 12 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 981 milligrams, Sugar 6 grams

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

Categories Dinner, Main course

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

TROUT RISOTTO

Trout Risotto image

The Trout Risotto recipe out of our category Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

250 grams Arborio rice
1 onion
1 Tbsp butter
300 milliliters white wine
600 milliliters fish stock
2 Tbsps chopped parsley
salt
peppers
2 trout
2 Tbsps lemon juice
1 Tbsp Pastry flour
4 Tbsps vegetable oil
Sage

Steps:

Peel onion, halve and finely dice. Fry onion in a pan with butter until translucent. Add rice and cook briefly. Pour a little white wine into rice, stirring constantly and season with salt and pepper. Pour in remaining white wine and stock and simmer until rice is cooked and creamy, but not mushy. Shortly before serving, add parsley and adjust seasonings.
Rinse trout, cut into pieces and season with lemon juice, salt and pepper. Turn pieces in flour. Heat oil in a pan and add fresh sage leaves. Fry trout pieces in pan, skin side down, for about 3 minutes, then turn, remove from heat and allow to sit in pan until done.
Put portions of risotto in preheated deep plates, sprinkle with coarsely ground pepper and put trout on top. Garnish with sage to taste.

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