Steelhead Trout & Sweet Potato Risotto
with Creamy Grape Sauce
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.
2 unit
Chicken Stock Concentrate
1 unit
Shallot
1 unit
Sweet Potato
2.25 ounce
Red Grapes
¼ ounce
Thyme
¾ cup
Arborio Rice
10 ounce
Steelhead Trout
(ContainsFish)1 unit
Garlic Powder
5 teaspoon
White Wine Vinegar
2 teaspoon
Dijon Mustard
2 tablespoon
Sour Cream
(ContainsMilk)½ cup
Italian Cheese Blend
(ContainsMilk)Not included in your delivery
2 teaspoon
Cooking Oil
½ teaspoon
Sugar
4 tablespoon
Butter
(ContainsMilk)Kosher Salt
Pepper
• 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.