Smoked fish risotto with spring asparagus

Creamy risotto is a classic Italian favourite. Here it is enhanced with the flavours of smoked trout and asparagus.

Recipe «Smoked fish risotto with spring asparagus» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 250g smoked trout fillets, 2 bunches thin green asparagus, woody ends trimmed, 1 1/2 cups fish stock or Massel vegetable liquid stock, 50g unsalted butter, plus extra knobs to serve, 1 leek, white part only, cleaned, thinly sliced , 2 garlic cloves, crushed, 1/2 tsp good-quality mild curry powder, 250g arborio rice , 150ml Jacob's Creek Reserve Chardonnay, 3 tbsp finely chopped chives.

Ingredients:

• 250g smoked trout fillets 
• 2 bunches thin green asparagus, woody ends trimmed 
• 1 1/2 cups fish stock or Massel vegetable liquid stock 
• 50g unsalted butter, plus extra knobs to serve 
• 1 leek, white part only, cleaned, thinly sliced 
• 2 garlic cloves, crushed 
• 1/2 tsp good-quality mild curry powder 
• 250g arborio rice 
• 150ml Jacob's Creek Reserve Chardonnay 
• 3 tbsp finely chopped chives 

Instructions

1. Break the smoked trout into bite-sized chunks and set aside. Bring a saucepan of salted water to the boil.
2. Add the asparagus, return to the boil and cook for 1 minute, then drain and refresh in cold water. Place on paper towel to drain and set aside.
3. Place the stock in a saucepan over low heat and simmer gently until ready to use.
4. Heat half the butter in a large, deep frypan over low heat, add leek and cook, stirring, for 2-3 minutes until softened but not coloured. Add garlic and curry powder, and cook for 1 minute. Add the rice and stir for 1-2 minutes to ensure all the grains are coated. Increase heat to medium, add wine and reduce for 2-3 minutes or until very little liquid is left.
5. Begin adding the simmering stock, 1 cupful at a time. As each cup of liquid is absorbed, add the next, stirring constantly. After all the stock is added and absorbed, gently stir through the trout, asparagus and remaining butter. Season with sea salt and pepper. Remove from the heat, cover and set aside for 3 minutes.
6. Stir in half the chives just before serving, then divide between plates and top with extra butter and remaining chives. Serve with Jacob's Creek Reserve Chardonnay.