---
title: Steelhead Trout over Basil Parm Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/steelhead-trout-over-basil-parm-risotto-5dc045acc442274ded34eec7
servings: 2
prep time: 10 minutes
cook time: 35 minutes
time required: 45 minutes
difficulty: Medium
allergens:
  - Fish
  - Milk
tags:
  - Seafood
  - Weeknight Dinner
rating: 4.5
rating_count: 2700
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: The fish was wonderful and delivered great taste.
image: "https://images.recipes.furrysalamander.com/steelhead-trout-over-basil-parm-risotto.avif"
---
Wash and dry all produce. In a #medium pot{}, combine 4 cups water and half the @veggie stock concentrate{2%unit}. Bring to a boil, then reduce to a low simmer. Meanwhile, halve @grape tomatoes{1%unit}. Zest and quarter @lemon{1%unit}. Pick @basil{1%unit} leaves from stems; discard stems and roughly chop leaves. Mince or grate @garlic{3%cloves}.

Heat a drizzle of @vegetable oil{2%tbsp} in a #large pan{} over medium heat. Add half the garlic; cook, stirring, until fragrant, ~{30%seconds}. Add @arborio rice{1%cup}; 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}.

Meanwhile, pat @steelhead trout{1%unit} 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.

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{2%tbsp} and lemon juice to taste. Season with salt and pepper.

Once rice is al dente, turn off heat and stir in @parmesan cheese{1%cup}, lemon zest, a squeeze of lemon juice, half the basil, and 1 TBSP butter. Taste and season generously with salt and pepper.

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.