Crab and Trout Risotto
Fishboxer
Fish is the Dish from
Edinburgh
A great risotto that is easy to prepare - and, what’s more, if you make too much or there is some left over you can easily make it into miniature crab cakes.
Ingredients
- 1 x 130g sea trout fillet (flaked)
- 125g crab meat
- 750ml fish or vegetable stock
- 1 tbsp olive oil
- ½ onion (finely chopped)
- 170g Arborio rice
- 50g frozen peas
- 2 spring onions (sliced)
- 1 lemon (zested and juiced)
- Fresh parsley or dill (chopped)
Method
- Heat the stock in a pan.
- Heat the oil in a separate non-stick pan and fry the onion for 2-3 minutes until translucent but not browned.
- Add the rice and stir well to coat with the onions and oil.
- Cook gently for 2 minutes.
- Add the stock to the rice, a ladleful at a time, stirring continuously and waiting until all the stock has been absorbed after each addition, before adding more.
- Once all the stock has been added and absorbed, add the crab meat, peas, spring onions, lemon zest and juice.
- Continue to cook for 1-2 minutes.
- Stir the flaked sea trout through the risotto.
- Garnish with the parsley or dill.
- Serve.
