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
Trout & Lemony Thyme Risotto
with peas, Italian-style cheese & fresh thyme
Hands on Time: 15 - 35 minutes
Overall Time: 40 - 60 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Trout & Lemony Thyme Risotto?
The preparation time for Trout & Lemony Thyme Risotto with peas, Italian-style cheese & fresh thyme is between 15 and 35 minutes.
What is the total time required to make Trout & Lemony Thyme Risotto with peas, Italian-style cheese & fresh thyme?
The total time required to make Trout & Lemony Thyme Risotto with peas, Italian-style cheese & fresh thyme is between 40 and 60 minutes.
How many servings does Trout & Lemony Thyme Risotto provide?
4 servings
What are the main ingredients in Trout & Lemony Thyme Risotto?
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
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?
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
How many calories does Trout & Lemony Thyme Risotto have?
658 calories
How much fat content does Trout & Lemony Thyme Risotto have?
grams
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