Trout, Pea and Mint Risotto
Fabulous end to a beautiful day – a quiet supper for one – cooked on my Ozpig, and enjoyed in the garden beside my Ozpig, writes Sandra Tate…
And as this was for one, simply multiply quantities for however many you are. One pan cooking is ideal for the lovely little Ozpig, and with all ingredients to hand it is all ready to enjoy within 45 minutes. For a generous portion have 30g butter; 1 shallot, peeled & finely chopped; 1 clove garlic, crushed and finely chopped; 85g Arborio rice; glass of white wine; 500ml vegetable bouillon (you may not need all of it); 1 trout fillet, skin removed; 100g petit pois; sprig of fresh mint, finely chopped; 1tsp salt; black pepper; lemon juice to taste
With Ozpig up and running, place the heat diffuser on the hotplate and gently melt the butter and sweat the shallot and garlic for a few minutes to soften to translucent. Now add the Arborio rice, and seasoning, and stir to coat with butter. Remove the heat diffuser, return the pan to the hotplate and add the glass of wine – it will soon be bubbling – wait until it is all but absorbed by the rice then start to pour in the stock a little at a time, stirring frequently. Keep on doing this until the rice is creamy and almost cooked.
Now slide the trout fillet into the rice and add peas and mint. Within a couple of minutes the trout will be opaque, and cooked, and the peas heated through. Remove from the Ozpig and fold all together – the trout will fall into flakes. Serve with a squeeze of lemon juice and a glass of that chilled white wine!