- 300g Arborio rice
- 200g trout fillet, boned and skinned
- 150g asparagus tips
- 150g butternut squash
- 225ml white wine
- 1litre hot chicken stock
- 1 small leek
- 1 clove of garlic
- 1 tbsp. cream
- 1 tbsp. chopped chives
- 1 tbsp. fresh thyme leaves
- 75g grated parmesan
- Salt and pepper
- 60g butter
- 1 tbsp. olive oil
Peel and chop the butternut squash into small chunks. Finely chop the leek and the garlic clove. Cut the trout fillet into chunks.
Melt half the butter with the oil in a large pan. Once foaming, add the leek, garlic and squash and cook for a few minutes.
Add the rice and cook for a few minutes, until the edges of each grain start to look like they're cracking.
Add the wine and cook until the wine has almost all disappeared.
Add in the stock a ladle at a time. Once one lot of stock has been absorbed, add the next ladle. Continue until you’ve used all the stock.
Add the trout chunks, asparagus tips, and cream. Simmer for five minutes.
Add the chopped chives, thyme leaves and then beat in the butter and parmesan cheese. Season well with salt and pepper.