Risotto With Smoked Trout
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- ⅔cup finely chopped onion
- ½cup finely chopped fennel bulb
- 3cloves garlic, minced
- 1cup risotto rice, preferably Vialone Nano
- ½cup dry white wine, preferably verdejo
- About 4 cups warm chicken stock
- Salt and freshly ground white pepper
- ½pound boneless, skinless smoked trout, in small chunks
- 1teaspoon grated lemon zest
- 1tablespoon minced chervil
Nutritional analysis per serving (4 servings)
430 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 52 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 20 grams protein; 983 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a heavy 3-quart saucepan. Add onion, fennel and garlic and sauté over low heat until soft. Stir in rice. Cook a few minutes. Add wine. Cook over medium heat, stirring, until most of the wine has been absorbed.
- Step 2
Add stock, ½ cup at a time, stirring, adding more as each portion is absorbed. After adding 1½ cups, season with salt and pepper and fold in trout. Keep adding stock until rice is al dente but mixture is still creamy, about 17 minutes total.
- Step 3
Fold in lemon zest and chervil. Check seasoning and serve.
Private Notes
Comments
We were a bit disappointed with this recipe first time through - we love smoked trout and fennel, so had high hopes. First time I made it as the recipe and we found it a bit bland. Fennel flavor hardly there, and the fish was lost in the rice
Second time I cooked fennel and onion less, left trout in larger junks and added it nearer the end. Texture was better and fish flavor better.
Will make again.
Added the garlic with the rice, only added 1/4 of the smoked trout at the 1 1/2 cups point. When the risotto was just about cooked added the rest of the trout in larger pieces and 1 cup frozen petite peas. Don’t skimp on the lemon zest-brilliant flavor with the fish Stirred until heated through and had an entire meal with a light Bibb lettuce salad.
This was delicious made with smoked salmon fillets from Eureka, CA, home made chicken stock, a crushed dried and roasted chili from a friend’s garden, and with a bunch of baby spinach added at the end. Plenty of lemon zest was important too - I used a whole large lemon. Next time I will add fennel seeds at the beginning with the fennel and onion to enhance the fennel flavor. Yum!!
This is a wonderful recipe, however, I improvised a little bit: instead of rice I used millet and I made the whole dish in an instant pot. I added a couple of dried fennel seeds for flavor when sustain the onions, fennel and garlic. AT the end I also added spinach and some fennel fronds because I had a beautiful fennel fron the farmers market. In any case this is a flavorful and nice dish!
This was good but I was hoping for more flabour between the smoked trout and the fennel. Next time, I will add peas near the end and finish with parmesan.
After looking at earlier comments and reading through the recipe, I added the trout, some shaved fennel, fennel fronds and baby peas at the end of cooking to enhance the flavours of each. Was very good, but next time I will add the rice before the wine and let it cook in the olive oil with the fennel, onions and garlic until it is somewhat transparent and then add the wine and cook down the wine which is more consistent with the traditional Italian method for making risotto.
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