What are the main ingredients in Tantalizing Trout Risotto?

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

What is the nutritional information of Tantalizing Trout Risotto?

Calories: 541, Carbs: 91 grams, Fat: grams, Protein: 20.7 grams, Sugar: 10.5 grams, Salt: 1248 grams

How do I prepare Tantalizing Trout Risotto?

INGREDIENTS, ASSEMBLE!: When the risotto is cooked, stir through the mascarpone, the chopped trout ribbons, ½ the chopped chives, the remaining rinsed spinach, and a generous knob of butter (optional). Mix until the leaves are wilted. Season to taste - be careful, the trout is salty! THE PREP STEP: While the risotto is simmering, rinse the chives and the spinach. Roughly chop the chives and the trout ribbons. Toss ½ the rinsed spinach with a squeeze of lemon juice (to taste), a drizzle of oil, and seasoning. Set aside for serving. RISOTT-OH YEAH!: Dish up the creamy risotto. Sprinkle over the remaining chives and the crispy onions. Side with the dressed spinach. Serve with a lemon wedge. Enjoy, Chef! WOW, RICE TOUCH!: 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, sweat the diced onion for 3-4 minutes until soft, shifting occasionally. Stir through the rice for 30-60 seconds. 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 fully absorbed. Repeat this process for 15-20 minutes until the rice is cooked al dente. In the final 5-7 minutes, stir through the baby marrow chunks.

What should be prepared from my kitchen to make Tantalizing Trout Risotto?

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

Tantalizing Trout Risotto

Name: Tantalizing Trout Risotto
Prep time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional)

Creamy risotto is tossed with smoked trout, baby marrows, spinach, and fresh chives! There is something so warm and comforting about risotto, and that’s why we think you should get your hands on this beautiful dish right now!

Tantalizing Trout Risotto

with mascarpone cheese & spinach

Hands on Time: 15 - 25 minutes

Overall Time: 20 - 30 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Crispy Onions
Fish
Fresh Chives
Lemon
Lemons
Mascarpone
Onion
Onions
Risotto Rice
Smoked Trout Ribbons
Spinach
Vegetable Stock

From your kitchen:

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

Serves 1

WOW, RICE TOUCH!
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, sweat the diced onion for 3-4 minutes until soft, shifting occasionally. Stir through the rice for 30-60 seconds. 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 fully absorbed. Repeat this process for 15-20 minutes until the rice is cooked al dente. In the final 5-7 minutes, stir through the baby marrow chunks.
THE PREP STEP
While the risotto is simmering, rinse the chives and the spinach. Roughly chop the chives and the trout ribbons. Toss ½ the rinsed spinach with a squeeze of lemon juice (to taste), a drizzle of oil, and seasoning. Set aside for serving.
INGREDIENTS, ASSEMBLE!
When the risotto is cooked, stir through the mascarpone, the chopped trout ribbons, ½ the chopped chives, the remaining rinsed spinach, and a generous knob of butter (optional). Mix until the leaves are wilted. Season to taste - be careful, the trout is salty!
RISOTT-OH YEAH!
Dish up the creamy risotto. Sprinkle over the remaining chives and the crispy onions. Side with the dressed spinach. Serve with a lemon wedge. Enjoy, Chef!

Vegetable Stock - 5ml
Onion - 1
Risotto Rice - 100ml
Baby Marrow - 100g
Fresh Chives - 4g
Spinach - 40g
Smoked Trout Ribbons - 40g
Lemon - 1
Mascarpone - 30ml
Crispy Onions - 20ml

Download the Recipe

Serves 2

WOW, RICE TOUCH!
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, sweat the diced onion for 3-4 minutes until soft, shifting occasionally. Stir through the rice for 30-60 seconds. 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 fully absorbed. Repeat this process for 15-20 minutes until the rice is cooked al dente. In the final 5-7 minutes, stir through the baby marrow chunks.
THE PREP STEP
While the risotto is simmering, rinse the chives and the spinach. Roughly chop the chives and the trout ribbons. Toss ½ the rinsed spinach with a squeeze of lemon juice (to taste), a drizzle of oil, and seasoning. Set aside for serving.
INGREDIENTS, ASSEMBLE!
When the risotto is cooked, stir through the mascarpone, the chopped trout ribbons, ½ the chopped chives, the remaining rinsed spinach, and a generous knob of butter (optional). Mix until the leaves are wilted. Season to taste - be careful, the trout is salty!
RISOTT-OH YEAH!
Dish up the creamy risotto. Sprinkle over the remaining chives and the crispy onions. Side with the dressed spinach. Serve with a lemon wedge. Enjoy, Chef!

Vegetable Stock - 10ml
Onion - 1
Risotto Rice - 200ml
Baby Marrow - 200g
Fresh Chives - 8g
Spinach - 80g
Smoked Trout Ribbons - 80g
Lemon - 1
Mascarpone - 65ml
Crispy Onions - 40ml

Download the Recipe

Serves 3

WOW, RICE TOUCH!
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, sweat the diced onion for 4-5 minutes until soft, shifting occasionally. Stir through the rice for 30-60 seconds. 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 fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. In the final 5-7 minutes, stir through the baby marrow chunks.
THE PREP STEP
While the risotto is simmering, rinse the chives and the spinach. Roughly chop the chives and the trout ribbons. Toss ½ the rinsed spinach with a squeeze of lemon juice (to taste), a drizzle of oil, and seasoning. Set aside for serving.
INGREDIENTS, ASSEMBLE!
When the risotto is cooked, stir through the mascarpone, the chopped trout ribbons, ½ the chopped chives, the remaining rinsed spinach, and a generous knob of butter (optional). Mix until the leaves are wilted. Season to taste - be careful, the trout is salty!
RISOTT-OH YEAH!
Dish up the creamy risotto. Sprinkle over the remaining chives and the crispy onions. Side with the dressed spinach. Serve with a lemon wedge. Enjoy, Chef!

Vegetable Stock - 15ml
Onions - 2
Risotto Rice - 300ml
Baby Marrow - 300g
Fresh Chives - 12g
Spinach - 120g
Smoked Trout Ribbons - 120g
Lemons - 2
Mascarpone - 125ml
Crispy Onions - 60ml

Download the Recipe

Serves 4

WOW, RICE TOUCH!
Boil the kettle. Dilute the stock with 1.5L of boiling water. Place a pot for the risotto over a medium heat with a drizzle of oil. When hot, sweat the diced onion for 4-5 minutes until soft, shifting occasionally. Stir through the rice for 30-60 seconds. 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 fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. In the final 5-7 minutes, stir through the baby marrow chunks.
THE PREP STEP
While the risotto is simmering, rinse the chives and the spinach. Roughly chop the chives and the trout ribbons. Toss ½ the rinsed spinach with a squeeze of lemon juice (to taste), a drizzle of oil, and seasoning. Set aside for serving.
INGREDIENTS, ASSEMBLE!
When the risotto is cooked, stir through the mascarpone, the chopped trout ribbons, ½ the chopped chives, the remaining rinsed spinach, and a generous knob of butter (optional). Mix until the leaves are wilted. Season to taste - be careful, the trout is salty!
RISOTT-OH YEAH!
Dish up the creamy risotto. Sprinkle over the remaining chives and the crispy onions. Side with the dressed spinach. Serve with a lemon wedge. Enjoy, Chef!