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Lemon and Herb Risotto with Grilled Trout

 1 ½ tbsp NOMU Chicken or Vegetable STOCK
 750ml hot water
 1 tbsp NOMU Extra Virgin Olive Oil
 40g butter
 1 shallot or ½ onion, finely chopped
 NOMU Sea Salt
 1 tsp NOMU One For All Grinder
 1 clove of garlic, finely crushed
 250g Arborio or Carnaroli rice
 ½ cup white wine (optional)
 ½ cup mascarpone
 50g parmesan, finely grated
 2 tbsp dill, finely chopped
 1 tbsp flat leaf parsley, finely chopped
 zest of 1 lemon
 4 portions trout or salmon
 1 tbsp NOMU Extra Virgin Olive Oil
 60g butter
 1 tsp NOMU Seafood Rub
 1 lemon, quartered
 200g asparagus, blanched and tossed in butter

Preheat the oven grill on the highest heat.

In a saucepan over medium heat, stir the stock concentrate into the water and keep warm until you are ready to start adding it to the rice.

Place the trout onto a baking tray, drizzle with NOMU Extra Virgin Olive Oil, sprinkle with NOMU Seafood Rub and a grinding of NOMU Sea Salt, dot with blobs of butter, squeeze over the lemon quarters and add to the tray and pop under the hot grill for 10 minutes or until golden brown and caramelized on top, but still slightly moist inside.

In the interim, make the risotto. Heat the olive oil and butter in a heavy-based saucepan over a medium heat. Add the onion with a small grinding of salt and gently fry until soft and translucent. Add the garlic and NOMU One For All Grinder, followed by the risotto and fry for 1-2 minutes until the edges start to go translucent, then deglaze with the wine (if using) and cook until well reduced. Add one ladle of prepared NOMU Vegetable or Chicken STOCK to the risotto at a time, allowing most of the liquid to be absorbed before adding more until the rice is cooked al dente, in other words, it needs to be soft with just a hint of a bite in the centre. Stir in the mascarpone and parmesan, followed by the dill, parsley and lemon zest. Season to taste and serve immediately with grilled trout, buttery asparagus and an extra squeeze of lemon.

Serves 4