Smoked Trout Risotto

Smooth and creamy Arborio rice combined with the delicate flavour combination smoked trout, mascarpone cheese, lemon and chives make this dish perfect for a dinner for two.

Smoked Trout Risotto
Prep time: 
Cook time: 
Total time: 
  • 1 small onion, chopped
  • ¾ tablespoon olive oil
  • 1 cup arborio rice
  • 3 cups hot vegetable stock
  • 150 g smoked trout, carefully flaked from bones (remove any skin and bones)
  • 50 g mascarpone
  • zest 1 lemon, plus ½ tablespoon of the juice
  • small bunch chives, snipped
  • salt and black pepper, to taste
  1. In a frying pan, gently fry the onion in the oil until softened. Tip in the risotto rice and cook for 2 minutes, stirring continuously.
  2. Add 1 cup of the stock, and simmer, gently stirring until the stock has been absorbed.
  3. Add a second cup of stock and carry on cooking, stirring a bit more, until that has been absorbed too.
  4. Add the last cup of stock and cook until creamy and the rice is just tender.
  5. Stir in the flaked smoked trout, mascarpone, lemon zest, most of the chives and some seasoning.
  6. Cover and leave to rest for 5 minutes .
  7. Lastly season with a squeeze of lemon juice, divide between two bowls and top with the remaining chives.

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