Trout risotto

Trout risotto

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(3 ratings)

Prep: 10 mins Cook: 25 mins


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 per serving

  • kcalories602
  • fat16.2g
  • saturates5.6g
  • carbs85.9g
  • sugars6g
  • fibre4.2g
  • protein27.2g
  • salt2.3g
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  • 1 small onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 750ml hot vegetable stock
  • 150g smoked trout, skin and bones removed, gently flaked into chunks



    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 50g light mascarpone
  • zest 1 lemon, plus a squeeze of juice



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 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.

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Comments (6)

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

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