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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
1 tablespoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. In a medium pot, combine 4 cups water (7 cups for 4 servings) and half the stock concentrates. Bring to a boil, then reduce to a low simmer. Meanwhile, halve tomatoes. Zest and quarter lemon (quarter both lemons for 4). Pick basil leaves from stems; discard stems and roughly chop leaves. Mince or grate garlic.
Heat a drizzle of oil in a large pan over medium heat. Add half the garlic; cook, stirring, until fragrant, 30 seconds. Add rice; stir until translucent, 1-2 minutes. Add ½ cup stock; bring to a simmer and stir 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.
Meanwhile, pat trout dry with paper towels. Season all over with salt and pepper. Once risotto has cooked 15 minutes, heat a drizzle of oil in a second large, preferably nonstick, pan over medium heat. Add trout to pan skin sides down. Cook until skin is crispy, 5-6 minutes. Flip and cook until fish is opaque and cooked through, 4-6 minutes more. Turn off heat; transfer to a plate. Wipe out pan.
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). Bring to a simmer; cook until water has mostly evaporated and tomatoes begin to burst, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter and lemon juice to taste. Season with salt and pepper.
Once rice 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.
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.
