Creamy trout risotto

Ingredients

• 4 cup water
• 2 cup stock
• 90 gram butter, chopped
• 1 onion, finely chopped
• 2 clove garlic
• 1 3/4 cup arborio rice
• 300 gram boneless, skinless trout fillet, cubed
• 1/4 cup cream
• 80 gram packet baby rocket leaves
• 1/4 cup snipped chives
• 1 lemon, juiced
• 6 slices prosciutto
• 2 tablespoon capers