A beautiful creamy orange risotto generously studded with flakes of pink trout, garnished with a sprig of fresh rosemary on top and a scattering of shredded parmesan. The plate rests on a rustic wooden board, with autumnal colors in the background, making the dish pop.

Autumn Harvest Trout Risotto

Name: Autumn Harvest Trout Risotto
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 large trout filet cooked and flaked; 1 large butternut squash peeled and diced; 1.5 cups arborio rice; 6 cups vegetable stock; 1 large onion finely chopped; 2 garlic cloves minced; 1/2 cup white wine; 1 cup parmesan cheese shredded; 2 tbsp unsalted butter; 2 tbsp olive oil; to taste salt; to taste black pepper; 1 rosemary sprig for garnish

Rich, comforting, and vibrantly fall.

Category Side Dish

Prep 20 minutes

Cook 35 minutes

Style Italian

Technique Sauté

Diet Friendly Pescatarian

Daily recipe · November 17, 2023

A little about this dish

Today we're crafting a fusion side dish that's warm, comforting, and vibrantly flavorful. A twist on the classic Italian risotto, this recipe showcases the delicate flavor of trout - an excellent source of lean protein and omega-3 fatty acids - mixed together with the earthy and nutty delight of the autumnal butternut squash

Ingredients (for 4)

Large trout filet — 1 — cooked and flaked
Large butternut squash — 1 — peeled and diced
Arborio rice — 1.5 cups
Vegetable stock — 6 cups
Large onion — 1 — finely chopped
Garlic cloves — 2 — minced
White wine — 1/2 cup
Parmesan cheese — 1 cup — shredded
Unsalted butter — 2 tbsp
Olive oil — 2 tbsp
Salt — to taste
Black pepper — to taste
Rosemary sprig — 1 — for garnish

Preparation

Step 1 — 🔥🍳🧅

Preheat a large pan over medium heat. Add olive oil and butter. Once warm, sauté the onion and garlic until they turn translucent.
Step 2 — 🍚🥄🔥

Add Arborio rice into the pan, stirring and sautéing for 2 minutes until it is toasted nicely.
Step 3 — 🍷🍳🥄

Pour white wine into the pan, stir until it's fully absorbed.
Step 4 — 🎃🍳🔥

Add the diced butternut squash into the pan, continue to sauté for a couple of minutes.
Step 5 — 🍲🥄⏰

Add the vegetable stock a cup at a time, keep stirring until the stock is absorbed and the rice is al dente.
Step 6 — 🐟🍚🥄

Mix in the cooked and flaked trout gently to incorporate it into the risotto.
Step 7 — 🧂🍚🥄

Taste your dish, then season with salt and pepper according to your preference.
Step 8 — 🍲🧀🌿

Serve your risotto hot. Sprinkle the top with shredded parmesan and garnish with a sprig of rosemary.

A final fox tip

This recipe is flexible - you could substitute the trout with other types of fish, or add more seasonal vegetables like zucchini or bell peppers. This dish could also be a great way to introduce kids to more sophisticated flavors by having them help cook and garnish the dish.