Creamy trout, leek and asparagus risotto

    40 min

    This is my family favourite recipe. It is so easy to make. I know it is good for my family because it contains fish and lots of fresh and delicious vegetables.

    37 people made this

    Serves: 4 

    • 60g butter
    • 1 tablespoon olive oil
    • 1 small white leek stem, sliced
    • 1 clove garlic, chopped
    • 150g diced butternut squash
    • 1 glass white wine
    • 1 teaspoon chopped of fresh thyme
    • 300g Arborio rice
    • 1 litre chicken stock
    • 200g fresh trout fillet, cut into cubes
    • 150g asparagus tips
    • 1 tablespoon single cream
    • salt and pepper to taste
    • 1 tablespoon chopped chives, divided
    • 70g grated Parmesan

    Prep:10min  ›  Cook:25min  ›  Extra time:5min resting  ›  Ready in:40min 

    1. Melt 40g butter and oil in a pan. Fry leek, garlic and butternut squash for 1 minute without browning.
    2. Sizzle in the wine and thyme. Add in the rice and the chicken stock. Bring to the boil. Simmer for about 20 minutes. Stir occasionally.
    3. Gently stir in the trout, the asparagus and the cream. Add a little more stock if necessary. Cover and simmer very gently for 3 minutes. Stir every minute till the rice is soft and creamy and the fish is cooked.
    4. Season with salt and pepper. Stir in the rest of the butter and half the chopped chives.
    5. Serve hot. Sprinkle with Parmesan and chopped chives.


    Only add the fish towards the end of the cooking to prevent the fish from overcooked.

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    Reviews in English (7)


    Simple and tasty. Trout was a delicate flavour and family cleaned their plates.  -  02 May 2016


    Fantastic, comforting and flavourful recipe. I took out the butternut squash and instead added an echalion shallot and some chestnut mushrooms. Yum!  -  05 Jun 2014


    very comforting meal. I love it!  -  08 Jul 2010