Steelhead Trout over Basil Parm Risotto

🥘 Ingredients

• arborio rice
  1 c
• basil
  1 unit
• butter
  2 tbsp
• garlic
  3 cloves
• grape tomatoes
  1 unit
• lemon
  1 unit
• parmesan cheese
  1 c
• steelhead trout
  1 unit
• vegetable oil
  2 tbsp
• veggie stock concentrate
  2 unit

🍳 Cookware

• medium pot
• large pan

1. 

   1

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

   veggie stock concentrate: 2 unit, grape tomatoes: 1 unit, lemon: 1 unit, basil: 1 unit, garlic: 3 cloves
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, ⏱️ 1-2 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, ⏱️ 25-30 minutes .

   vegetable oil: 2 tbsp, arborio rice: 1 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 pan over medium heat. Add trout to pan skin sides down. Cook until skin is crispy, ⏱️ 5-6 minutes . Flip and cook until fish is opaque and cooked through, ⏱️ 4-6 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

   steelhead trout: 1 unit
4. 

   4

   Heat a drizzle of oil in same pan over medium-high heat. Add tomatoes and remaining garlic; cook, stirring, until slightly softened, ⏱️ 1-2 minutes . Stir in remaining stock concentrates and ¼ cup water. Bring to a simmer; cook until water has mostly evaporated and tomatoes begin to burst, ⏱️ 2-3 minutes . Turn off heat. Stir in 1 TBSP butter and lemon juice to taste. Season with salt and pepper.

   butter: 2 tbsp
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. Taste and season generously with salt and pepper.

   parmesan cheese: 1 c
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.