Trout risotto

Trout risotto

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(3 ratings)


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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level



Serves 2

Delicate smoked trout makes a great base for a smooth Italian rice pot with added mascarpone cheese, lemon and chives

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 1 small onion, chopped
  • 1 tbsp olive oil
  • 200g risotto rice
  • 750ml hot vegetable stock
  • 150g smoked trout, skin and bones removed, gently flaked into chunks
  • 50g light mascarpone
  • zest 1 lemon, plus a squeeze of juice
  • small bunch chives, snipped

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  1. In a frying pan, gently fry the onion in the oil until softened. Tip in the risotto rice and cook for 2 mins, stirring continuously. Add a third of the stock, and simmer, gently stirring until the stock has been absorbed. Add half the remaining stock and carry on cooking, stirring a bit more, until that has been absorbed too.
  2. Tip in the final lot of stock and cook until creamy and the rice is just tender. Stir in the trout, mascarpone, lemon zest, most of the chives and some seasoning – it won’t need too much salt. Cover and leave for 5 mins to rest. Finally season with a squeeze of lemon juice, divide between two bowls and top with the remaining chives. Great with a green salad on the side.

Recipe from, February 2013

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abcdefghijord's picture

Couldn't find any smoked trout in our local supermarket so I used normal trout - it definitely needs smoked. There wasn't much flavour apart from the lemon but if I could find smoked trout, I'd definitely give it ago another time because it would have been nice if I could have tasted the fish. I would definitely say the lemon zest and juice makes the dish, I was a little skeptical at first but it works great! Wasn't a bad overall attempt for my first risotto dish!

KsenijaB's picture
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Absolutely great. I also skipped lemon zest, and substituted mascarpone with Philadelphia cheese. Will definitely be making this again.

thecherub's picture
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This was very tasty, I added some peas just to make it a little less stodgy and it worked well, also I only used the juice of a lemon- no zest and that was fine. It does take a while to cook but the flavours were great.

eleanormayo's picture
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I has some smoked trout in the freezer, so this recipe caught my eye! I didn't have any marscapone so added a tbsp of cream cheese which needed using up. Was a good midweek supper.

wend6y's picture

This still shows a heading as: Trout risotto

Spice paste adds a modern spin to classic roast pork and a cheap cut gives an impressive finish. I can't see where the roast pork comes in!!

minniemoo15's picture

Made this for tea very tasty. Will make again