Steelhead Trout & Sweet Potato Risotto
with Creamy Grape Sauce
- Fish
- Milk
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!
Ingredients
¼ ounce
Thyme
2 tablespoon
Sour Cream
2 unit
Chicken Stock Concentrate
1 unit
Sweet Potato
5 teaspoon
White Wine Vinegar
10 ounce
Steelhead Trout
(Contains: Fish)
2.25 ounce
Red Grapes
½ cup
Italian Cheese Blend
(Contains: Milk)
¾ cup
Arborio Rice
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the trout and risotto, but opinions on the grape sauce were mixed; some found it deliciously unique, others too vinegary or sweet.
- Ease of prep: Several noted the risotto was time-consuming and tricky to get right; some found juggling multiple components challenging.
- Suggestions: Consider reducing vinegar in the sauce, adding more herbs to the risotto, and ensuring fish is very fresh to avoid fishiness.
- Portions: Some felt there was too much risotto compared to the fish; others appreciated the generous serving size.
- Texture: A few mentioned the risotto was gooey or the sweet potatoes remained crunchy; cook times may need adjusting.
