Ingredients Jump to Instructions ↓

  1. 60g butter

  2. 1 tablespoon olive oil

  3. 1 small white leek stem, sliced

  4. 1 clove garlic, chopped

  5. 150g diced butternut squash

  6. 1 glass white wine

  7. 1 teaspoon chopped of fresh thyme

  8. 300g Arborio rice

  9. 1 litre chicken stock

  10. 200g fresh trout fillet, cut into cubes

  11. 150g asparagus tips

  12. 1 tablespoon single cream

  13. salt and pepper to taste

  14. 1 tablespoon chopped chives, divided

  15. 70g grated Parmesan

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

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

  5. Serve hot. Sprinkle with Parmesan and chopped chives.


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