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Lemon Risotto with Loch Etive Trout

Lemon Risotto with Loch Etive Trout

A really warming but delicate dish which will serve 3 - 4 persons.


  • 40g Butter
  • 1 small onion, peeled and finely chopped
  • Approx 600ml vegetable or chicken stock, hot
  • 2 Par-Smoked Loch Etive Trout Cutlets
  • 200g risotto rice (arborio or carnaroli rice)
  • 100ml Dry White Wine
  • 1tbs extra-virgin olive oil
  • 40g freshly grated Parmesan
  • The greated zest and juice of one lemon.


  1. Heat the butter in a saucepan and gently fry the onion for about 10 minutes.
  2. Meanwhile, heat the stock to hot then simmer very gently in a pan alongside.
  3. Add the trout fillets, skinned side up, and poach gently in stock for 7-8 minutes, or until just cooked.
  4. Remove and, once cool enough to handle, remove the skin and flake into large pieces and set aside.
  5. Add the rice to the onion and stir well for a minute or two then reduce the heat a little.
  6. Start to gradually add the wine and the hot stock, ladle by ladle this should take at least 18 minutes, season
  7. The rice should be tender on the outside but with a bit of a bite.
  8. Once the rice is aldente, stir in the Parmesan, lemon zest and troutt.
  9. Cover tightly and leave for 10 minutes then stir in the lemon juice.

To Serve

Check seasoning and serve at once in warm shallow bowls.

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