Spring risotto

Name: Spring risotto
Prep time: 55 min
Cook time: 30 min
Yield: 6
Cuisine: Plats principaux
Ingredients: 150 g (1/3 pound) of smoked trout; 450 g (2 1/4 cup) of arborio rice; 300 g (1 1/4 cup) of fresh peas; 200 g (1/2 pound) of green asparagus; 2 onions; 2 artichokes poivrades; 30 ml (2 tablespoons) of cognac; 45 ml (3 tablespoons) of olive oil; Salt and pepper; 30 g (1 tablespoon) of butter; 100 ml (1/2 cup) of white wine; 1/2 lemon; 2 litres (8 cups) of vegetables broth; Finely chopped fresh chive, up to taste

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Author: Crazy Leeks

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Preparation 25

Baking 30

Portions 6

Freezing No

Ingredients Preparation

Ingredients

150 g (1/3 pound) of smoked trout
450 g (2 1/4 cup) of arborio rice
300 g (1 1/4 cup) of fresh peas
200 g (1/2 pound) of green asparagus
2 onions
2 artichokes poivrades
30 ml (2 tablespoons) of cognac
45 ml (3 tablespoons) of olive oil
Salt and pepper
30 g (1 tablespoon) of butter
100 ml (1/2 cup) of white wine
1/2 lemon
2 litres (8 cups) of vegetables broth
Finely chopped fresh chive, up to taste

Preparation

Side-by-side mode

Slice artichokes into four and remove hay. Mince into thin slices. Soak in a bowl filled with lemon water. Peel asparagus and slice stems into chunks then set tips apart.
Peel onions and mince. Peel peas. Dice trout and pour cognac over it.
Steam vegetables in olive oil for 5 minutes.
Add rice and mix with a wooden spoon. Add white wine and evaporate. Continue cooking for 20 minutes while slowly pouring warm broth. Add butter, chive and asparagus tips. Cook 5 minutes and add diced smoked trout. Cook another 5 minutes.
Serve hot with cold meat.