How To Make Trout Risotto
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Serves:
Ingredients
- 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
Instructions
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Heat the fish or vegetable broth in a saucepan and keep it warm on low heat.
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In a separate large saucepan, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
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Add the Arborio rice to the saucepan and stir it well to coat it with the butter and onion mixture.
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Pour in the white wine and cook until it is absorbed by the rice, stirring constantly.
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Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next.
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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.
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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.
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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.
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Serve the trout fillets on top of a bed of risotto, garnished with fresh parsley.
Nutrition
- 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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