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Creamy Trout, Butternut squash and Asparagus Risotto

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This delicious healthy and nutritious risotto is made with smoked trout, butternut squash and other vegetables, herbs and a creamy white wine sauce with a sprinkle of Parmesan cheese

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Rate this recipe 3.2/5 (117 Votes)

Ingredients

  • 300g Arborio rice
  • 200g smoked trout fillet (cut into cubes)
  • 60g butter
  • 1 tablespoon olive oil
  • 1 clove garlic (chopped)
  • 1 leek stem (sliced)
  • 150g butternut squash (diced)
  • 1 teaspoon chopped of fresh thyme
  • 1 tablespoon chopped chives
  • 1 glass Italian white wine
  • 1 litre chicken stock ( Stock cube)
  • 1 tablespoon cream
  • 150g of asparagus tips
  • 70g grated Parmesan
  • Salt and pepper
  • 70g grated Parmesan

Details

servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 35mins
Cost Average budget

Preparation

Step 1

Melt 40g butter and oil in a pan. Fry leek, garlic and butternut squash for 1 minute without browning.
Sizzle in the wine and thyme. Add in the rice and the chicken stock.

Step 2

Bring to the boil. Simmer for about 30 minutes. Stir occasionally.
Gently stir in the trout, the asparagusand the cream. Add a little more stock if necessary. Cover and simmer very gently for 3 minutes. Stir every minute till the rice is soft and creamy and the fish is cooked.

Step 3

Season with salt and pepper. Stir in the rest of the butter and half the chopped chives.
Serve hot. Sprinkle with Parmesan and chopped chives.

Smoked salmon and other vegetables can also be used in this recipe.

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