Name: Creamy trout risotto with fried capers and prosciutto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 cup water; 2 cup stock; 90 gram butter, chopped; 1 onion, finely chopped; 2 clove garlic; 1/4 cup arborio rice; 300 gram boneless, skinless trout fillet, cubed; 1/4 cup cream; 80 gram baby rocket leaves; 1/4 cup snipped chives; 1 lemon, juiced; 6 slice prosciutto; 2 tablespoon capers

Creamy trout risotto with fried capers and prosciutto

Serves 4

Prep

15M

Cook

25M

Total

40M

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Ingredients

4 cup water

2 cup stock

90 gram butter, chopped

1 onion, finely chopped

2 clove garlic

1/4 cup arborio rice

300 gram boneless, skinless trout fillet, cubed

1/4 cup cream

80 gram baby rocket leaves

1/4 cup snipped chives

1 lemon, juiced

6 slice prosciutto

2 tablespoon capers

Method

1.Combine water and stock in a saucepan. Bring to boil on high. Reduce heat to very low and keep warm.

2.Melt butter in a large saucepan on medium heat. Sauté onion, 3-4 minutes, until tender. Add garlic, cook, 30 seconds until fragrant.

3.Stir in rice, cook, 1-2 minutes, until coated in butter. Add stock, 1 cup at a time, stirring until liquid has been absorbed before adding more. Continue until rice is almost tender (about 15 minutes).

4.Gently stir through trout with any remaining stock and cream. Cook, stirring, 2-3 minutes, until rice is al dente. Mix rocket, chives, and juice through. Season to taste,

5.Meanwhile, heat a frying pan on high. Cook prosciutto 1 minute each side, until crisp. Add capers, frying, 30 seconds. Top risotto with broken prosciutto and capers. Accompany with a green salad, if you like.

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