Steelhead Trout & Sweet Potato Risotto

🥘 Ingredients

• Italian cheese blend
  1 c
• arborio rice
  1.5 c
• black pepper
• butter
  1/2 c
• chicken stock concentrate
  4 unit
• cooking oil
  4 tsp
• dijon mustard
  4 tsp
• garlic powder
  2 tsp
• red grapes
  4.5 oz
• salt
• shallot
  2 unit
• sour cream
  4 tbsp
• steelhead trout
  20 oz
• sugar
  1 tsp
• sweet potato
  2 unit
• thyme
  ¼ oz
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• medium pot
• large pan
• medium pan

1. 

   1

   Wash and dry produce. Bring 5 cups water (8 cups for 4 servings), chicken stock concentrate , and half the thyme sprigs to a boil in a medium pot . Once boiling, reduce to a low simmer.

   chicken stock concentrate: 4 unit, thyme: ¼ oz
2. 

   2

   Halve, peel, and finely dice shallot . Peel and dice sweet potato into ¼-inch cubes. Halve red grapes . Strip thyme leaves from remaining stems; mince leaves.

   shallot: 2 unit, sweet potato: 2 unit, red grapes: 4.5 oz
3. 

   3

   Melt butter (1 TBSP per serving) in a large pan over medium heat. Add shallot, sweet potato, and a pinch of salt . Cook, stirring, until softened, 2-3 minutes. Add arborio rice and cook, stirring, until rice is translucent, 1-2 minutes. Carefully remove thyme sprigs from stock. Add 1 cup stock and ½ tsp salt (1 tsp for 4). Cook, stirring, 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 mixture is creamy, 18-20 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. The risotto should be creamy, not dry.

   butter: 1/2 c, salt, arborio rice: 1.5 c
4. 

   4

   While risotto cooks, pat steelhead trout dry with paper towels; season with half the garlic powder , salt , and black pepper . Heat a drizzle of cooking oil in a medium pan (preferably nonstick) over medium heat. Add trout, skin sides down; cook until skin is crispy, 3-5 minutes. Flip and cook until opaque and cooked through, 3-5 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

   steelhead trout: 20 oz, garlic powder: 2 tsp, salt, black pepper, cooking oil: 4 tsp
5. 

   5

   Heat a drizzle of oil in pan used for trout over medium heat. Add grapes and ½ tsp minced thyme. Cook, stirring occasionally, until softened, 30-60 seconds. Add white wine vinegar , dijon mustard , remaining garlic powder, ¼ cup water (½ cup for 4 servings), and sugar (½ tsp per serving). Cook, stirring occasionally, until thickened, 2-4 minutes. Remove from heat. Stir in sour cream and 1 TBSP butter until melted and combined. Taste and season with salt and pepper if desired.

   white wine vinegar: 3.333 tbsp, dijon mustard: 4 tsp, sugar: 1 tsp, sour cream: 4 tbsp
6. 

   6

   Once risotto is done, remove from heat. Stir in Italian cheese blend and 2 TBSP butter until melted and combined. Taste and season generously with salt and pepper. Divide risotto between plates. Top with trout and spoon sauce over top. Garnish with remaining minced thyme to taste and serve.

   Italian cheese blend: 1 c