Creamy trout, leek & asparagus risotto recipe

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  • Serves 4
  • 20 mins to prepare and 35 mins to cook
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Customer recipe by Victoria Ashley
Added 68 months ago

Melt 40g butter and oil in a pan. Fry leek, garlic and butternut squash for 1 minute without browning.

Sizzle in the wine and thyme. Add in the rice and the chicken stock, bring to the boil. Simmer for about 20 minutes, stir occasionally.

Gently stir in the trout, the asparagus and the cream. Add a little more stock if necessary. Cover and simmer very gently for 3 minutes. Stir every minute till the rice is soft and creamy and the fish is cooked.

Season with salt and pepper. Stir in the rest of the butter and half the chopped chives.

Serve hot, sprinkle with Parmesan and chopped chives.

Tip

Use a heavy a basedpan so that the rice dosen't stick to the bottom. Stir at regular interval every 2-3 mintes.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 300g Arborio rice
  • 200g trout fillet (cut into cubes)
  • 60g butter
  • 1tbsp olive oil
  • 1 clove garlic (chopped)
  • 1 white leek stem (sliced)
  • 1tsp fresh thyme (chopped)
  • 1tsp chives (chopped)
  • 1 glass white wine
  • 1l chicken stock
  • 1tbsp cream
  • 150g asparagus tips
  • 150g diced butternut squash
  • 70g grated Parmesan
  • salt and pepper
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