17 minute smoked trout, pea & spinach risotto

For the carb lovers out there! This one is as quick as they come as far as risottos are concerned, because who seriously has time to stand and stir for hours on end?

You can mix up the toppings to suit your taste, such as parma ham and asparagus, mushroom and thyme, or smoked salmon and broccoli. Rice is full of vitamins and minerals, and I always use a good quality stock like Maggie Beer or Momo’s which use genuine bone broth and not just flavouring. As long as you don’t overdo them, carbohydrates should be a part of everyones lives (unless you’re on a Ketogenic weight loss diet, sorry). Carbs provide essential B vitamins and fibre for hormone stabilisation, mood support and gut function, plus they provide a great energy boost, as long as you are choosing slow release ones such as rice and wholemeal grains instead of white flours and refined sugars. Balance is key!

Smoked trout, pea and spinach risotto

ingredients

1 cup Arborio rice

500ml good quality chicken stock

2 tbsp butter or olive oil

1 red onion, diced

Topping:

100g smoked salmon or trout

1/2 cup frozen peas

2 handfuls spinach

parmesan cheese

Optional: sour cream to stir through

method

Heat the butter or oil in a large saucepan on high heat, add the onion and cook until softened and browning.

Add the rice and stir for 2 minutes, frying it.

Add the stock, bring to the boil, then reduce to a simmer, cover with a lid and leave for 17 minutes, stirring frequently. Add hot water if it starts to dry out and stick to the pan base.

With a few minutes to go, add the frozen peas. Once the risotto is ready, add the smoked trout and spinach and stir through the parmesan cheese and sour cream, if using. Serve with a big salad to ease the carb guilt.

Enjoy!

Serves 3-4