Creamy trout, leek and asparagus risotto

Submitted by MFM reader Victoria Ashley



300g Arborio rice

200g trout fillet (cut into cubes)

60g butter

1 tablespoon olive oil

1 clove garlic (chopped)

1 small white leek stem (sliced)

1 teaspoon chopped fresh thyme

1 tablespoon chopped chives

1 glass white wine

1 litre chicken stock

1 tablespoon cream

150g of asparagus tips

150g diced butternut squash

70g grated Parmesan

Salt and pepper



  • Step 1

     Melt 40g butter and oil in a pan. Fry leek, garlic and butternut squash for one minute without browning.

  • Step 2

     Sizzle in the wine and thyme. Add in the rice and chicken stock.

  • Step 3

     Bring to the boil. Simmer for about 20 minutes, stirring occasionally.

  • Step 4

     Gently stir in the trout, asparagus and cream. Add a little more stock if necessary. Cover and simmer very gently for three minutes. Stir every minute till the rice is soft and creamy and the fish is cooked.

  • Step 5

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