Asparagus Risotto with Trout
- 800 grams white Asparagus
- 3 shallots
- 2 Tbsps olive oil
- 160 grams Arborio rice
- 800 milliliters Vegetable broth (instant)
- 200 milliliters white wine (dry)
- 4 Steelhead trout (600 grams; skinless)
- freshly ground peppers
- juice of lemons
- 4 tsps breadcrumbs
- 80 grams butter
- 80 grams freshly grated Parmesan
- Fresh herbs (for garnish)
Rinse asparagus, snap off ends and peel lower thirds. Cook in salted boiling water until al dente, about 15 minutes. Rinse with cold water and drain in a colander.
Peel and chop shallots. Heat oil in a saucepan. Add shallots and cook until translucent. Add rice and cook, stirring, 1-2 minutes. Bring broth to a boil in a small pot, then reduce heat and keep warm. Ladle 1/4 of the hot broth and wine into rice and cook over medium heat, stirring frequently, until almost all liquid is absorbed. Continue to add broth and remaining wine in this manner until rice is al dente, about 25 minutes, stirring frequently.
Meanwhile, cut fillets into thin slices and season with salt and pepper. Place fillets in a baking dish and sprinkle with 3 tablespoons lemon juice and breadcrumbs. Top with half of the butter, cut into small pieces. Cut asparagus into bite-sized pieces. Five minutes before the end of the cooking time for the risotto, stir remaining butter and Parmesan into risotto. Season with about 2 tablespoons lemon juice, salt and pepper. Stir in asparagus. Broil fish on the middle rack of the oven, watching carefully, 2-3 minutes. Serve fish with risotto, sprinkled with herbs.