Springtime Risotto with Roasted Trout and Baby Peas - Sarah Graham Food

Ingredients

• 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)