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Creamy Trout Leek and Asparagus Risotto<

Creamy Trout Leek and Asparagus Risotto

Submitted By:
Victoria Ashley

Background Info:
The first time I tasted this dish was in an Italian restaurant in London. I like it so much that I ask the Chef to give me the recipe. Over the years, I modified the recipe lots of times but this is still my favourite.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
1. Melt 40g butter and oil in a pan. Fry leek, garlic and butternut squash for 1 minute without browning.
2. Sizzle in the wine and thyme. Add in the rice and the chicken stock.
3. Bring to the boil. Simmer for about 20 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.

1 user comment(s)

Submitted by Victoria Ashley @ 7:33pm Sunday August 29, 2010
Really easy recipe to cook for friends and family.
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 glass white wine
1 litre chicken stock
1 tablespoon cream
150g of asparagus tips
150g diced butternut squash
70g grated Parmesan
Salt and pepper
Heavy based pan with a lid.
Recommended Wine:
White : Chardonnay