Creamy Trout, Butternut Squash and Asparagus Risotto
Over a year ago
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Ingredients
- 300g Arborio rice
- 200g trout fillet (cut into cubes)
- 60g butter
- 1 tablespoon olive oil
- 1 clove garlic (chopped)
- 1 small white leek stem (sliced)
- 1 teaspoon chopped of fresh thyme
- 1 tablespoon chopped chives
- 1 L chicken stock
- 1 tablespoon cream
- 150g asparagus tips
- 150g diced butternut squash
- 70g grated Parmesan
- salt and pepper
Accompaniment
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Description
My kids loves this recipe because they like the creamy texture of the risotto and the fresh taste of the vegetables.
Method
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1
1.Melt 40g butter and oil in a pan. Fry leek, garlic and butternut squash for 1 minute without browning.
2.Add in the rice and the chicken stock.
3.Bring to the boil. Simmer for about 30 minutes. Stir occasionally.
4.Gently stir in the trout, the asparagus and 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.
5.Season with salt and pepper. Stir in the rest of the butter and half the chopped chives.
6.Serve hot. Sprinkle with Parmesan and chopped chives.
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