What are the main ingredients in Trout & Lemony Thyme Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Trout & Lemony Thyme Risotto?

Calories: 658, Carbs: 86 grams, Fat: grams, Protein: 40.4 grams, Sugar: 9 grams, Salt: 1106 grams

How do I prepare Trout & Lemony Thyme Risotto?

TAKING STOCK: Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot for the risotto over a medium heat with a drizzle of oil. When hot, fry the diced onion and picked thyme for 3-4 minutes until soft, shifting occasionally. Stir through the grated garlic and rice for 1-2 minutes. Add the wine and cook until almost completely reduced. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been absorbed. Repeat this process for 15-20 minutes until the rice is cooked al dente. FLIP & FRY THE FISH: Pat the trout dry with some paper towel. Place a non-stick pan over a medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. In the final minute, baste the trout with a knob of butter (optional). Remove from the pan and season. Cover to keep warm. ADD THE BITS & BOBS: When the risotto is cooked, stir through the peas, rinsed spinach, grated Italian-style cheese and a generous knob of butter (optional). Add the lemon juice (to taste) and season. NEVER DOUBT THE TROUT!: Dish up the creamy risotto. Top with the trout fillet - skin-side up to keep it crispy! Drizzle over any remaining lemon juice (to taste). Well done, Chef!

What should be prepared from my kitchen to make Trout & Lemony Thyme Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Trout & Lemony Thyme Risotto

Risotto can be an intimidating dish to take on, but not when you cook with us! This classic northern-Italian rice dish is layered with pops of green peas, creamy cheese, a rich chicken stock, fresh spinach & earthy thyme. Topped with a crispy-skin trout – there’s no-fin else like it!

Trout & Lemony Thyme Risotto

with peas, Italian-style cheese & fresh thyme

Hands on Time: 15 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Chicken
Chicken Stock
Fish
Fresh Thyme
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Lemon Juice
Onion
Onions
Peas
Rainbow Trout Fillet
Rainbow Trout Fillets
Risotto Rice
Spinach
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

TAKING STOCK
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a pot for the risotto over a medium heat with a drizzle of oil. When hot, fry the diced onion and picked thyme for 3-4 minutes until soft, shifting occasionally. Stir through the grated garlic and rice for 1-2 minutes. Add the wine and cook until almost completely reduced. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been absorbed. Repeat this process for 15-20 minutes until the rice is cooked al dente.
FLIP & FRY THE FISH
Pat the trout dry with some paper towel. Place a non-stick pan over a medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. In the final minute, baste the trout with a knob of butter (optional). Remove from the pan and season. Cover to keep warm.
ADD THE BITS & BOBS
When the risotto is cooked, stir through the peas, rinsed spinach, grated Italian-style cheese and a generous knob of butter (optional). Add the lemon juice (to taste) and season.
NEVER DOUBT THE TROUT!
Dish up the creamy risotto. Top with the trout fillet - skin-side up to keep it crispy! Drizzle over any remaining lemon juice (to taste). Well done, Chef!

Chicken Stock - 10ml
Onion - 1
Fresh Thyme - 3g
Garlic Clove - 1
Risotto Rice - 100ml
White Wine - 30ml
Rainbow Trout Fillet - 1
Peas - 50g
Spinach - 20g
Grated Italian-style Hard Cheese - 20ml
Lemon Juice - 10ml

Download the Recipe

Serves 2

TAKING STOCK
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot for the risotto over a medium heat with a drizzle of oil. When hot, fry the diced onion and picked thyme for 3-4 minutes until soft, shifting occasionally. Stir through the grated garlic and rice for 1-2 minutes. Add the wine and cook until almost completely reduced. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been absorbed. Repeat this process for 15-20 minutes until the rice is cooked al dente.
FLIP & FRY THE FISH
Pat the trout dry with some paper towel. Place a non-stick pan over a medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. In the final minute, baste the trout with a knob of butter (optional). Remove from the pan and season. Cover to keep warm.
ADD THE BITS & BOBS
When the risotto is cooked, stir through the peas, rinsed spinach, grated Italian-style cheese and a generous knob of butter (optional). Add the lemon juice (to taste) and season.
NEVER DOUBT THE TROUT!
Dish up the creamy risotto. Top with the trout fillet - skin-side up to keep it crispy! Drizzle over any remaining lemon juice (to taste). Well done, Chef!

Chicken Stock - 20ml
Onion - 1
Fresh Thyme - 5g
Garlic Clove - 1
Risotto Rice - 200ml
White Wine - 60ml
Rainbow Trout Fillets - 2
Peas - 100g
Spinach - 40g
Grated Italian-style Hard Cheese - 40ml
Lemon Juice - 20ml

Download the Recipe

Serves 3

TAKING STOCK
Boil the kettle. Dilute the stock with 1.2L of boiling water. Place a pot for the risotto over a medium heat with a drizzle of oil. When hot, fry the diced onion and picked thyme for 4-5 minutes until soft, shifting occasionally. Stir through the grated garlic and rice for 1-2 minutes. Add the wine and cook until almost completely reduced. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
FLIP & FRY THE FISH
Pat the trout dry with some paper towel. Place a large non-stick pan over a medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. In the final minute, baste the trout with a knob of butter (optional). Remove from the pan and season. Cover to keep warm.
ADD THE BITS & BOBS
When the risotto is cooked, stir through the peas, rinsed spinach, grated Italian-style cheese and a generous knob of butter (optional). Add the lemon juice (to taste) and season.
NEVER DOUBT THE TROUT!
Dish up the creamy risotto. Top with the trout fillet - skin-side up to keep it crispy! Drizzle over any remaining lemon juice (to taste). Well done, Chef!

Chicken Stock - 30ml
Onions - 2
Fresh Thyme - 8g
Garlic Cloves - 2
Risotto Rice - 300ml
White Wine - 90ml
Rainbow Trout Fillets - 3
Peas - 150g
Spinach - 60g
Grated Italian-style Hard Cheese - 60ml
Lemon Juice - 30ml

Download the Recipe

Serves 4

TAKING STOCK
Boil the kettle. Dilute the stock with 1.6L of boiling water. Place a pot for the risotto over a medium heat with a drizzle of oil. When hot, fry the diced onion and picked thyme for 4-5 minutes until soft, shifting occasionally. Stir through the grated garlic and rice for 1-2 minutes. Add the wine and cook until almost completely reduced. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
FLIP & FRY THE FISH
Pat the trout dry with some paper towel. Place a large non-stick pan over a medium-high heat with a drizzle of oil. When hot, fry the trout, skin-side down, for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. In the final minute, baste the trout with a knob of butter (optional). Remove from the pan and season. Cover to keep warm.
ADD THE BITS & BOBS
When the risotto is cooked, stir through the peas, rinsed spinach, grated Italian-style cheese and a generous knob of butter (optional). Add the lemon juice (to taste) and season.
NEVER DOUBT THE TROUT!
Dish up the creamy risotto. Top with the trout fillet - skin-side up to keep it crispy! Drizzle over any remaining lemon juice (to taste). Well done, Chef!