Butternut & Trout Risotto

Ingredients

For 4 servings

• 1 piece trout fillet, cooked and flaked
• 1 piece butternut squash, diced
• 280 g arborio rice
• 1440 g vegetable stock
• 1 piece onion, finely chopped
• 2 piece garlic cloves, minced
• 120 g white wine
• 100 g parmesan, grated
• 28 g butter
• 28 g olive oil
• 1 piece rosemary sprig
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Warm the oil and butter and soften the onion and garlic until translucent.

2. 2

   Add the rice and toast for 2 minutes, then pour in the wine and stir until absorbed.

3. 3

   Add the diced squash and cook for a couple of minutes.

4. 4

   Add the stock a ladleful at a time, stirring, until the rice is al dente and creamy.

5. 5

   Gently fold through the flaked trout and season.

6. 6

   Serve hot with parmesan and a sprig of rosemary.