RECIPE: Steelhead trout and asparagus risotto

Ingredients: 

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

Salt

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). 

Now Enjoy!