Springtime Risotto with Roasted Trout and Baby Peas - Sarah Graham Food
Spring into delicious with this Risotto featuring roasted trout and baby peas. Perfect for celebrating warmer weather. Enjoy with Babylonstoren Mourvèdre Rosé. Serves 6, cooks in 1 hour.
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Ingredients
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 medium onion, finely diced
- 1 clove garlic, chopped or grated
- 1 1/2 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)
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