Springtime Risotto with Roasted Trout and Baby Peas

Ingredients

Cooks in:1 hour        Serves:6

• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 medium onion, finely diced
• 1 clove garlic, chopped or grated
• 1.5 cups (300g) Arborio rice
• 5 cups (1.25L) good quality chicken or vegetable stock (simmering gently in separate pot)
• 1/3 cup (80ml) Babylonstoren Mourvèrdre Rosé
• 2 x 200g trout fillets
• 1 cup frozen peas
• 1 tsp lemon zest
• 1-2 Tbsp lemon juice
• ½ cup finely grated parmesan or pecorino cheese
• 2 Tbsp finely chopped flat-leaf parsley
• Micro herbs or pea shoots, to garnish (if available)

What to do

1. Add the butter and olive oil to a medium-sized shallow heavy-based pan over medium heat. When the butter starts to foam, add in the onion and cook gently until the onions have softened completely, about 10 minutes. (If the onions start to brown, turn the heat down to low.) Add in the garlic and cook for a further 1-2 minutes or until fragrant.

2. Add in the rice, stir until well coated in the olive oil and butter, and then add in the wine. Simmer over medium heat until the wine has been absorbed.

3. Add in your hot stock, one ladleful at a time, allowing each one to be absorbed by the rice before adding in the next one, stirring frequently. Continue until you have used up all the stock or the rice is cooked through but still al dente, this should take about 20 minutes. Reserve one last ladleful of stock for just before serving, and remove the pan from the heat.

4. Meanwhile, take your peas out of the freezer to thaw out; pre-heat your oven to 190C and place your lightly seasoned trout fillets on a non-stick baking tray.

5. Bake the trout at 190C for 6-7 minutes then remove from the oven.

6. To serve: add in your peas and stir through the risotto along with your last ladleful of stock and lemon juice.

7. Top with flaked trout, parsley and greens to garnish, lemon zest and a little extra parmesan and a dash of olive oil and serve immediately.

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