For a midweek meal with wow-factor, look no further than our trusty smoked trout risotto.
- Place butter, lemon zest and juice, and 1/2 cup (60g) peas in a small food processor and whiz until a coarse puree. Season and set aside.
- Heat oil in a large pan over medium-low heat. Cook onion for 6-8 minutes, stirring, until very soft. Add garlic and cook for 1 minute, then add rice and cook, stirring, for 1 minute to coat the grains. Add wine and stir until absorbed.
- Add the stock, a ladleful at a time, allowing each to be absorbed before adding the next. Continue, stirring constantly, for 15-20 minutes until all the stock is absorbed and the rice is cooked but still firm to the bite.
- With the second-last ladle of stock, add the puree and remaining 1 1/2 cups (180g) peas. Once all the stock is added, cook for 1 minute, then fold in parsley. Fold through three-quarters of the trout and remove from heat. Serve risotto with remaining trout scattered on top.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set