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Trout Risotto Recipe

Trout Risotto Recipe

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How To Make Trout Risotto

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Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 2 trout fillets, skin removed
  • 1 cup Arborio rice
  • 4 cups fish or vegetable broth
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and pepper, to taste
  • Fresh parsley, for garnish


  1. Heat the fish or vegetable broth in a saucepan and keep it warm on low heat.

  2. In a separate large saucepan, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.

  3. Add the Arborio rice to the saucepan and stir it well to coat it with the butter and onion mixture.

  4. Pour in the white wine and cook until it is absorbed by the rice, stirring constantly.

  5. Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next.

  6. Continue this process until the rice is cooked al dente (tender, but still slightly firm to the bite), which will take about 25-30 minutes.

  7. While the risotto is cooking, season the trout fillets with salt and pepper. Heat a separate non-stick skillet over medium heat and cook the trout fillets for about 4-5 minutes on each side, or until they are cooked through.

  8. Once the risotto is cooked, remove it from the heat and stir in the grated Parmesan cheese. Season with additional salt and pepper, if needed.

  9. Serve the trout fillets on top of a bed of risotto, garnished with fresh parsley.


  • Calories : 400kcal
  • Total Fat : 10g
  • Saturated Fat : 5g
  • Cholesterol : 80mg
  • Sodium : 900mg
  • Total Carbohydrates : 50g
  • Dietary Fiber : 2g
  • Sugar : 2g
  • Protein : 25g
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