Steelhead Trout & Sweet Potato Risotto

Name: Steelhead Trout & Sweet Potato Risotto with Creamy Grape Sauce
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/4 oz Thyme; 2 tbsp Sour Cream; 2 unit Chicken Stock Concentrate; 1 Potato; 5 tsp Wine; 10 oz Steelhead Trout; 2 1/4 oz Red Grapes; 1/2 cup Italian Cheese Blend; 3/4 cup Rice; 2 tsp Dijon Mustard; 1 tsp Garlic Powder; 1 unit Shallot; 1/2 tsp Granulated Sugar, tsp; 2 tsp Cooking Oil, tsp; 4 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Creamy Grape Sauce

By Recipe0 System

When in doubt, go for trout. That’s our motto anyway, and it’ll be yours too once you try it over this cheesy sweet potato risotto! While the risotto simmers to a dreamy texture, you’ll sear the garlic powder seasoned trout until flaky and delicate, then start a creamy grape sauce that rounds the dish with sweetness and vinegary tang. Everything’s garnished with thyme for a colorful and richly flavored dish that’s sure to make your every fish wish come true!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1/4 oz Thyme
2 tbsp Sour Cream
2 unit Chicken Stock Concentrate
1 Potato
5 tsp Wine
10 oz Steelhead Trout
2 1/4 oz Red Grapes
1/2 cup Italian Cheese Blend
3/4 cup Rice
2 tsp Dijon Mustard
1 tsp Garlic Powder
1 unit Shallot
1/2 tsp Granulated Sugar, tsp
2 tsp Cooking Oil, tsp
4 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Bring 5 cups water (8 cups for 4 servings), stock concentrates, and half the thyme sprigs to a boil in a medium pot. Once boiling, reduce to a low simmer.
2

Halve, peel, and finely dice shallot. Peel and dice sweet potato into ¼-inch cubes. Halve grapes. Strip thyme leaves from remaining stems; mince leaves.
3

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Add shallot, sweet potato, and a pinch of salt. Cook, stirring, until softened, 2-3 minutes.

Add rice and cook, stirring, until rice is translucent, 1-2 minutes.

Carefully remove thyme sprigs from stock. Add 1 cup stock and ½ tsp salt (1 tsp for 4). Cook, stirring, until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 18-20 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. The risotto should be creamy, not dry.
4

While risotto cooks, pat trout* dry with paper towels; season with half the garlic powder, salt, and pepper.

Heat a drizzle of oil in a medium, preferably nonstick, pan over medium heat. Add trout, skin sides down; cook until skin is crispy, 3-5 minutes. Flip and cook until opaque and cooked through, 3-5 minutes more.

Turn off heat; transfer to a plate. Wipe out pan.
5

Heat a drizzle of oil in pan used for trout over medium heat. Add grapes and ½ tsp minced thyme. Cook, stirring occasionally, until softened, 30-60 seconds.

Add vinegar, mustard, remaining garlic powder, ¼ cup water (½ cup for 4 servings), and ½ tsp sugar (1 tsp for 4). Cook, stirring occasionally, until thickened, 2-4 minutes.

Remove from heat. Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Taste and season with salt and pepper if desired.
6

Once risotto is done, remove from heat. Stir in cheese and 2 TBSP butter (4 TBSP for 4 servings) until melted and combined. Taste and season generously with salt and pepper.

Divide risotto between plates. Top with trout and spoon sauce over top. Garnish with remaining minced thyme to taste and serve.

From the same drawer

Related Recipes

Shrimp & Mushroom Penne

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Spicy White Bean & Kale Stew

medium

Turkey Spaghetti Bolognese

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.