Creamy Trout, Butternut squash and Asparagus Risotto

By Vick11

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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Creamy Trout, Butternut squash and Asparagus Risotto

1 Picture

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Trout fish cake

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.