Steelhead Trout over Basil Parm Risotto

🥘 Ingredients

• Parmesan cheese
  ½ cup
• arborio rice
  1.5 c
• basil
  1 oz
• butter
  3 tbsp
• garlic
  4 clove
• grape tomatoes
  8 oz
• lemon
  2 unit
• paper towels
• pepper
• salt
• steelhead trout
  20 oz
• vegetable oil
  1 tbsp
• veggie stock concentrate
  4 unit
• water
  4 c, ¼ cup

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Wash and dry all produce. In a medium pot , combine water (7 cups for 4 servings) and half the veggie stock concentrate . Bring to a boil, then reduce to a low simmer. Meanwhile, halve grape tomatoes . Zest and quarter lemon (quarter both lemons for 4). Pick basil leaves from stems; discard stems and roughly chop leaves. Mince or grate garlic .

   water: 4 c, veggie stock concentrate: 4 unit, grape tomatoes: 8 oz, lemon: 2 unit, basil: 1 oz, garlic: 4 clove
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium heat. Add half the garlic; cook, stirring, until fragrant, ⏱️ 30 seconds . Add arborio rice ; stir until translucent, ⏱️ 2 minutes . Add ½ cup stock; bring to a simmer and stir until liquid has mostly absorbed. Repeat with remaining stock— adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and creamy, ⏱️ 30 minutes .

   vegetable oil: 1 tbsp, arborio rice: 1.5 c
3. 

   3

   Meanwhile, pat steelhead trout dry with paper towels . Season all over with salt and pepper . Once risotto has cooked ⏱️ 15 minutes , heat a drizzle of oil in a second large, preferably nonstick, pan over medium heat. Add trout to pan skin sides down. Cook until skin is crispy, ⏱️ 6 minutes . Flip and cook until fish is opaque and cooked through, ⏱️ 6 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

   steelhead trout: 20 oz, paper towels, salt, pepper
4. 

   4

   Heat a drizzle of oil in same pan over medium-high heat. Add tomatoes and remaining garlic; cook, stirring, until slightly softened, ⏱️ 2 minutes . Stir in remaining stock concentrates and water (⅓ cup for 4 servings). Bring to a simmer; cook until water has mostly evaporated and tomatoes begin to burst, ⏱️ 3 minutes . Turn off heat. Stir in 1 TBSP of butter and lemon juice to taste. Season with salt and pepper .

   water: ¼ cup, butter: 3 tbsp, salt, pepper
5. 

   5

   Once rice is al dente, turn off heat and stir in Parmesan cheese , lemon zest, a squeeze of lemon juice, half the basil, and 1 TBSP butter (2 TBSP for 4 servings). Taste and season generously with salt and pepper .

   Parmesan cheese: ½ cup, salt, pepper
6. 

   6

   Divide risotto between bowls and top with trout. Spoon burst tomatoes over trout and garnish with remaining basil leaves. Serve with remaining lemon wedges on the side.