Creamy Trout, Yellow Tomato and Asparagus Risotto

This delicious healthy and nutritious risotto is made with trout, fresh tomatoes and other vegetables, herbs and a creamy white wine sauce with a sprinkle of Parmesan cheese

"I want to win a week in one of your Tuscany villas!"
http://www.to-tuscany.com as a hyper-link within the words 'Tuscany villa'

(Serves 4)

300g Arborio rice

200g trout fillet (cut into cubes)

60g butter

1 tablespoon olive oil

1 clove garlic (chopped)

1 leek stem (sliced)

4-5 yellow cherry tomatoes (diced)

1 teaspoon chopped of fresh thyme

1 tablespoon chopped chives

1 glass Italian white wine

1 litre chicken stock

1 tablespoon cream

150g of asparagus tips

150g diced butternut squash

70g grated Parmesan

Salt and pepper

70g grated Parmesan

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.

3.      Bring to the boil. Simmer for about 30 minutes. Stir occasionally.

4.      Gently stir in the trout, the asparagus. diced tomatoes 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.

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

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

This is a very easy recipe to make for the whole family. It is delicious and nutritious and bursting

with flavour. It is a favourite for both adult and children.

 

http://www.to-tuscany.com as a hyper-link within the words 'Tuscany villa'