Creamy trout risotto with crispy prosciutto recipe
Ingredients Method 1.Combine water and stock in a saucepan. Bring to boil on high. Reduce heat to very low and keep warm.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 4 cups water
- 2 cups stock
- 90 grams butter, chopped
- 1 onion, finely chopped
- 2 cloves garlic
- 1/4 cup arborio rice
- 300 grams boneless, skinless trout fillet, cubed
- 1/4 cup cream
- 80 grams baby rocket leaves
- 1/4 cup snipped chives
- 1 lemon, juiced
- 6 slices prosciutto
- 2 tablespoons capers
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