I always thought I didn't like trout. Salmon yes, but trout always seemed a bit bland. I'm coming round though, just like I'm coming round to cauliflower as a vegetable too! This lovely risotto includes broad beans from my garden, which seem to have gone a bit mad! The trout broke up a little more than expected but the aniseedy flavour of the fennel complemented the trout and broad beans.
Summer Risotto with Trout (adapted from WeightWatchers Members Favourites)
(11 WW ProPoints per serving)
500ml vegetable stock
100g broad beans
1 fennel bulb, sliced
1 onion, diced
2 large garlic cloves, thinly sliced
1 tbsp dill, chopped
125g risotto rice
4 tbsp dry white wine
150g poached trout, flaked into bite size pieces
salt and pepper
Preheat the oven to 200C.
Spray a saucepan with cooking spray and warm over a high heat. Add the onion and fennel and cook for 5 mins, stirring often until softened and starting to colour. Mix in the garlic and dill and continue to cook for a further minute.
Reduce the heat to low. Stir in the rice and cook for 1 min. Add the wine and continue stirring until the liquid has been absorbed. Add in the broad beans and the stock and bring to the boil. Put a lid on the pan and transfer to the oven. Cook for 30 mins in the oven until the rice is tender. Fold in the trout and put back into the oven for 1-2 mins. Garnish with more dill and serve.