---
title: Steelhead Trout & Sweet Potato Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/steelhead-trout-sweet-potato-risotto-6231f1c0e47db77ae57dc708
servings: 2
prep_time: 15 minutes
cook_time: 30 minutes
time_required: 45 minutes
difficulty: Medium
allergens:
  - Fish
  - Milk
tags:
  - Seafood
  - Risotto
  - Comfort Food
  - Fish
rating: 4.0
rating_count: 948
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Loved the trout and risotto, though grape sauce opinions were mixed
  - theme: Ease of Prep
    text: Risotto requires patience; juggling multiple components can be tricky
image: "https://images.recipes.furrysalamander.com/steelhead-trout-sweet-potato-risotto.avif"
---
@thyme{1%bunch}
@sour cream{2%tbsp}
@chicken stock concentrate{2%packets}
@sweet potato{1%large}
@white wine vinegar{1%tbsp}
@steelhead trout{2%fillets}
@red grapes{½%cup}
@italian cheese blend{2%oz}
@arborio rice{½%cup}
@dijon mustard{1%tsp}
@garlic powder{1%tsp}
@shallot{1%medium}
@sugar{½%tsp}
@cooking oil{2%tbsp}
@butter{4%tbsp}
@salt{1%tsp}
@black pepper{1%tsp}

Wash and dry all produce. Bring 5 cups water, chicken stock concentrate, and half the thyme sprigs to a boil in a #medium pot{}. Once boiling, reduce to a low simmer.

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

Melt 1 TBSP butter 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. 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.]

While risotto cooks, pat steelhead trout dry with paper towels; season with half the garlic powder, salt, and pepper. Heat a drizzle of cooking oil in a medium, preferably nonstick, #pan{} 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.

Heat a drizzle of cooking 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, and ½ tsp sugar. 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.

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.