RECIPE: Steelhead trout and asparagus risotto
Risotto doesn't have to be difficult. Make this savory treat in 30 minutes!
Amanda Williamson Published: 6/18/2018
1 bundle of asparagus (48 cals)
Frozen peas, optional
1 pound of Steelhead trout or salmon (about 637 cals)
Olive oil (239 cals)
Three cloves of garlic, diced (13 cals)
1 small white onion (28 cals)
2 cups white wine (28 cals)
5 cups of low-sodium vegetable broth
1.5 cups of short-grained rice, such as Arborio (363 cals)
1 cup grated parmesan cheese (420 cals)
Healthy pinch of turmeric (19 cals)
Ground black pepper
Crushed red pepper flakes
About 628 calories/serving, approximately 1 cup of cooked risotto and a piece of salmon
To make the asparagus:
Bring to a couple inches of salted water (just a pinch of salt!) to a boil in a medium-sized pot. Cut asparagus to preferred size and add to boiling water.
Cook for two minutes. Then, using a slotted spoon transfer asparagus to a bowl of ice water to stop the cooking process. This method is called shocking, and it's used on vegetables keep their vibrant color and texture.
Cook up your risotto:
Combine five cups of vegetable broth and a healthy pinch of turmeric in a pot. Bring to a near boil, then allow to simmer.
Using either a frying pan or a saute pan, heat 2 tablespoons of extra virgin olive oil. Add two diced cloves of garlic and 1 small diced white onion. Cook until the onion softens and the garlic gets a soft golden color – about 2 minutes.
Add 1.5 cups of short-grained rice and stir until coated with olive oil mixture. Keep stirring until some of the rice takes on a translucent appearance. Add one cup of white wine (or white cooking wine). Stir until wine is absorbed.
Then, gradually add the warmed turmeric vegetable broth. Usually, I do a cup of broth, stir the risotto until absorbed, then add another cup – until the mixture is gone. From the time you start combining the broth and the risotto, it should take approximately 20 minutes to cook.
Then add asparagus and 1 cup of grated parmesan cheese. Stir. You can add in some sauteed peas, if you'd like, to make the risotto a little more summery. Turn the heat down to keep mixture warm while you prepare the trout.
Dish up the fish:
In a pan, heat olive oil and one diced garlic clove until garlic has a nice golden hue. While the oil is warming, wash trout then season with ground pepper, crushed red pepper flakes and a pinch of salt. Place trout over the warmed garlic oil. Add 1 cup of white cooking wine and stir to mix oil and wine. I usually drizzle some of the wine over my fish – and then add a bit more pepper and crushed red pepper flakes, as necessary.
Cover with a lid until the fish gets a nice soft pink color. Place risotto in a bowl, top with fish and some additional parmesan cheese (if desired).