Trout risotto

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• blueboy

  11 March 2013

  blueboy commented on this recipe

  Made this for tea very tasty. Will make again

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• Wend6y

  13 March 2013

  Wend6y commented on this recipe

  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!!

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• Belkey

  18 April 2013

  Belkey rated and commented on this recipe

  

  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.

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• The Cherub

  21 May 2013

  The Cherub rated and commented on this recipe

  

  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.

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Ingredients

• 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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Ingredients

• 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

PER SERVING

602 kcalories, protein 27.2g, carbohydrate 85.9g, fat 16.2 g, saturated fat 5.6g, fibre 4.2g, sugar 6g, salt 2.3 g

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