Steelhead Trout over Basil Parm Risotto
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Steelhead Trout over Basil Parm Risotto

Steelhead Trout over Basil Parm Risotto

with Burst Tomatoes

Creamy risotto swirled with Parmesan, lemon juice, and fresh basil sounds pretty tough to top, but our chefs love a challenge. They found a way to make it even more delicious: by topping it (literally) with crispy steelhead trout. This orange-fleshed fish tastes similar to salmon, but (in our humble opinion) is even more sophisticated and delicious. The trout is then spooned with a rich, garlicky, burst tomato sauce. This dish is easy enough for a busy weeknight, but decadent enough to wow anyone invited to your dinner table.

Allergens:
Fish
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

2 unit

Veggie Stock Concentrate

4 ounce

Grape Tomatoes

1 unit

Lemon

½ ounce

Basil

2 clove

Garlic

¾ cup

Arborio Rice

10 ounce

Steelhead Trout

(Contains Fish)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

3 teaspoon

Vegetable Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Zester
Large Pan
Medium Pan
Paper Towel
Plate

Instructions

Prep
1

Wash and dry all produce. Combine 4 cups water (7 cups for 4 servings) and half the stock concentrates in a medium pot; bring to a boil. Once boiling, reduce heat to low. While stock simmers, halve tomatoes. Zest and quarter lemon (quarter both lemons for 4 servings). Pick basil leaves from stems; discard stems and roughly chop leaves. Mince or grate garlic.

Simmer Risotto
2

Heat a drizzle of oil in a large pan over medium heat. Add half the garlic and cook, stirring, until fragrant, 30 seconds. Add rice and stir until translucent, 1-2 minutes. Add ½ cup stock and bring mixture to a simmer. 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 creamy, 25-30 minutes.

Cook Fish
3

Meanwhile, pat trout dry with paper towels and season all over with salt and pepper. Once risotto has cooked for 15 minutes, heat a drizzle of oil in a separate large, preferably nonstick, pan over medium heat. Add fish to pan skin side down. Cook until skin is crispy, 5-6 minutes. Flip and cook until opaque and cooked through, 4-6 minutes more. Turn off heat; transfer to a plate and wipe out pan.

Cook Tomatoes
4

Heat a drizzle of oil in same pan over medium-high heat. Add tomatoes and remaining garlic; cook, stirring, until slightly softened, 1-2 minutes. Stir in remaining stock concentrates and ¼ cup water (⅓ cup for 4 servings). Simmer until water has mostly evaporated, 2-3 minutes. Turn off heat and stir in 1 TBSP butter and lemon juice (to taste). Season with salt and pepper.

Finish Risotto
5

Once risotto is al dente, turn off heat and stir in Parmesan, lemon zest, a squeeze of lemon juice, half the basil, and 1 TBSP butter (2 TBSP for 4 servings). Taste and season generously with salt and pepper.

Serve
6

Divide risotto between bowls and top with trout. Spoon burst tomatoes over trout and garnish with remaining basil leaves. Serve with remaining lemon wedges on the side.

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