Melt 40g butter and oil in a pan. Fry leek, garlic and butternut squash for 1 minute without browning.
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.
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.
Season with salt and pepper. Stir in the rest of the butter and half the chopped chives.
Serve hot. Sprinkle with Parmesan and chopped chives.
Only add the fish towards the end of the cooking to prevent the fish from overcooked.