Fancy a delicious, light meal that will keep you full for ages? Check out this gorgeous risotto dish with trout. It’s perfect for those summer dinner parties…
- 19 ProPoints values per recipe
- 10 ProPointsvalues per serving
- 40 minutes in total
- Serves 2
Ingredients:
500ml vegetable stock
100g mushrooms, cleaned and sliced
125g green beans, trimmed and cut into 3cm pieces
Calorie controlled cooking spray
1 onion diced
2 large cloves of garlic, sliced thinly
1 tablespoon chopped fresh dill, plus extra to serve
125g dried risotto rice
4 tablespoons dry white wine
150g poached trout, flaked into bite-sized pieces
Salt and freshly ground pepper
Method:
1. Put the stock in a large saucepan and bring to the boil over a high heat. Add the mushrooms and beans and bring back to the boil. Reduce the heat and cook for 2 minutes, then remove the mushrooms and beans with a slotted spoon and set aside. Keep the stock warm.
2. Spray a saucepan with the cooking spray and warm over a high heat. Add the onion and cook for 5 minutes, stirring often until softened and starting to colour. Mix in the garlic and dill and continue cooking for a further minute.
3. Reduce the heat to low. Stir in the rice and cook for 1 minute. Add he wine and continue stirring until all the liquid has been absorbed. Add a ladleful of the hot stock and stir until all the liquid has been absorbed. Continue doing this for about 20 minutes, until all the stock has been used and the rice is tender.
4. Fold the reserved mushrooms, green beans, trout and some seasoning into the rice and cook for 1-2minutes until piping hot. Garnish with more dill and serve.
