Steelhead Trout & Sweet Potato Risotto
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Steelhead Trout & Sweet Potato Risotto

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.

Total Time45 minutes
Prep Time10 minutes


serving amount

2 unit

Chicken Stock Concentrate

1 unit


1 unit

Sweet Potatoes

2.25 ounce

Red Grapes

¼ ounce


¾ cup

Arborio Rice

10 ounce

Steelhead Trout

(Contains Fish)

1 unit

Garlic Powder

5 teaspoon

White Wine Vinegar

2 teaspoon

Dijon Mustard

2 tablespoon

Sour Cream

(Contains Milk)

½ cup

Italian Cheese Blend

(Contains Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

½ teaspoon


4 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1190 kcal
Fat71 g
Saturated Fat31 g
Carbohydrate103 g
Sugar14 g
Dietary Fiber4 g
Protein40 g
Cholesterol180 mg
Sodium1160 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.


Medium Pot
Large Pan
Paper Towel
Medium Pan


Start Risotto

• 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.

Cook Risotto

• 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.

Cook Trout

• 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.

Make Sauce

• 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.

Finish & Serve

• 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.