Hot-smoked trout, pea & lemon risotto

For a midweek meal with wow-factor, look no further than our trusty smoked trout risotto.

Recipe «Hot-smoked trout, pea & lemon risotto» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 50g unsalted butter, melted, Finely grated zest and juice of 1 lemon, 2 cups frozen peas, blanched, refreshed, 2 tbsp olive oil, 1 onion, finely chopped , 2 garlic cloves, finely chopped, 1 1/2 cups arborio rice, 1/3 cup dry white wine , 5 cups Massel chicken style liquid stock, heated, 300g hot-smoked trout fillets, flaked, 2 tbsp finely chopped flat-leaf parsley.

Ingredients:

• 50g unsalted butter, melted 
• Finely grated zest and juice of 1 lemon 
• 2 cups frozen peas, blanched, refreshed 
• 2 tbsp olive oil 
• 1 onion, finely chopped 
• 2 garlic cloves, finely chopped 
• 1 1/2 cups arborio rice 
• 1/3 cup dry white wine 
• 5 cups Massel chicken style liquid stock, heated 
• 300g hot-smoked trout fillets, flaked 
• 2 tbsp finely chopped flat-leaf parsley 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.