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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Stock Concentrate
White Wine Vinegar
Italian Cheese Blend(ContainsMilk)
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.