Smoked Trout with Risotto

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Smoked Trout with Risotto
Modified from a NY Times recipe.
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Prep Time 5 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Heat oil in a saucepan. Add garlic, onion, and fennel: 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.
  2. Add stock, 1/3 cup at a time, stirring, adding more as each portion is absorbed. After adding 1 1/2 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 – 18 minutes total.
  3. Fold in lemon zest and chervil. Check seasoning.
  4. Divide evenly onto 4 plates, about ½ cup of risotto per plate.
Recipe Notes

400 Calorie Meal

One serving of entrée with 1 cup of fresh pineapples or any fruit from the 100- calorie fruit, or fruit dessert list.

500 Calorie Meal

One serving of entrée, Spinach & Warm Mushroom Salad or any 100-calorie salad, with 1 cup of fresh pineapples or any fruit from the 100-calorie fruit, or fruit dessert list.

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