- 2 tbsp vegetable oil
- 2 bulbs of fennel, trimmed and sliced
- 250 g Italian arborio risotto rice
- 1.2 litres vegetable stock, made with stock cube
- 200 g bag of kale
- 1 lemon, zest and juice
- 4 trout fillets
- 25 g Parmigiano Reggiano, shaved
Heat 1 tablespoon of the oil in a large pan, add the fennel and cook for 5 minutes. Stir in the rice and stock, cover and cook for 15 minutes. Stir in the kale and cook for 5 minutes or until the stock is absorbed and the rice is tender. Stir in the lemon juice.
Meanwhile, heat the remaining oil in a frying pan and fry the trout for 3 minutes on each side until cooked.
Remove and flake into chunks. Serve the risotto, topped with the trout and garnished with the parmesan and lemon zest.