youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Risotto With Smoked Trout

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

A lovely way to use a strongly-flavoured smoked fish to make a delicious supper dish for two greedy people.

A lovely way to use a strongly-flavoured smoked fish to make a delicious supper dish for two greedy people.

Ingredients

Serves: 2

Metric Cups
  • smoked trout (or other smoked fish, skin and bones removed and the flesh flaked)
  • onion (or shallots, diced)
  • 1 clove garlic (finely diced)
  • butter
  • white wine (if you have it open)
  • 175 millilitres risotto rice (measured in a measuring jug)
  • 600 millilitres stock (hot, of your choice - I used a chicken stockpot)
  • fresh herbs (chopped - if available)
  • sea salt
  • black pepper (ground)
  • smoked trout (or other smoked fish, skin and bones removed and the flesh flaked)
  • onion (or shallots, diced)
  • 1 clove garlic (finely diced)
  • butter
  • white wine (if you have it open)
  • 6 fluid ounce risotto rice (measured in a measuring jug)
  • 21 fluid ounce stock (hot, of your choice - I used a chicken stockpot)
  • fresh herbs (chopped - if available)
  • sea salt
  • black pepper (ground)

Method

Risotto With Smoked Trout is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Melt some butter in a large saucepan. Fry the onion & garlic to soften.
  • Add the rice and stir to coat with the butter. Slosh in some white wine - a glass or less - if you have it. Stir the rice until the wine is almost completely absorbed.
  • Keeping your stock hot, add a ladleful and stir the rice until it absorbs the liquid.
  • Repeat until the stock is used up and the rice is cooked & creamy.
  • Switch off the heat and stir in the fish, herbs and seasoning.
  • Serve immediately.
  • Melt some butter in a large saucepan. Fry the onion & garlic to soften.
  • Add the rice and stir to coat with the butter. Slosh in some white wine - a glass or less - if you have it. Stir the rice until the wine is almost completely absorbed.
  • Keeping your stock hot, add a ladleful and stir the rice until it absorbs the liquid.
  • Repeat until the stock is used up and the rice is cooked & creamy.
  • Switch off the heat and stir in the fish, herbs and seasoning.
  • Serve immediately.
  • Additional Information

    I made this using what I had to hand in an almost empty fridge, only the rice and stock were measured. Obvously, this can be varied infinitely, using up odd bits of vegetables, meat or fish.

    I made this using what I had to hand in an almost empty fridge, only the rice and stock were measured. Obvously, this can be varied infinitely, using up odd bits of vegetables, meat or fish.

    Tell us what you think