Our smoked trout is a great way to liven up a mid-week risotto. It’s fresh, filling and warming. This dish also uses seasonal leeks, a lovely addition to a meal during the colder months.
Time
50 mins
Serves
4
Difficulty
Medium
Ingredients
• 2x Field & Flower smoked trout fillets
• 30g butter
• 1 white onion, finely diced
• 2 leeks, chopped and finely diced
• 2 garlic cloves, crushed
• 300g Arborio rice
• 1ltr of chicken stock
• 100ml white wine
• 150ml double cream
• 20g fresh parsley, de-stalked & finely chopped
• Sea salt & freshly ground black pepper
Instructions
1. In a large frying pan, melt the butter and add the onion, leeks and garlic. Fry on a low heat for 10 minutes.
2. Add the Arborio rice to the pan and fry with the onions for 3 minutes. Add the chicken stock and wine and place a lid on the pan. Cook for 15-20 minutes, stirring regularly, until the stock has been absorbed and the rice is al dente.
3. Flake the smoked trout fillets into the risotto and stir. Add the double cream and stir until mixed through the risotto and cook for a further 3 minutes.
4. Fold in the parsley and season to taste.
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