© J Sainsbury plc 2020
Risotto with trout and kale
Flake trout into nutty risotto rice and add seasonal veg for a simple supper that tastes great
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Ready in 30 minutes
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Cooking time 25 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 2 tbsp vegetable oil
- 2 bulbs of fennel, trimmed and sliced
- 2 vegetable stock cubes
- 250g arborio risotto rice
- 200g kale
- 1 lemon, zest and juice
- 4 trout fillets
- 25g parmesan, shaved
Method
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1
Heat 1 tbsp oil in a large pan, add the fennel and cook for 5 minutes. Make up 1 litre vegetable stock using the stock cubes. Stir the rice and stock into the pan, 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.
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2
Meanwhile, heat the remaining oil in a frying pan and fry the trout for 3 minutes on each side until cooked.
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3
Remove the trout and flake into chunks. Serve the risotto topped with the trout and garnished with the parmesan and lemon zest.
