Smoked Trout Risotto | Goatsbridge Trout
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Ingredients
- 100g Goatsbridge cold smoked trout, cut or torn into strips
- 75g butter
- 1 small onion, finely chopped
- 275g arborio or carnaroli rice
- 150ml dry white wine
- 1 litre vegetable stock, hot
- 225g peas
- 100g tinned Goatsbridge Smoked trout in Spring Water, flaked
- 50g Parmesan, grated
- Salt & pepper
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