serves / makes 4
10 mins prep time
40 mins cooking time


  • 150g smoked trout, flaked into chunks
  • 2 teaspoons basil
  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 150g arborio rice
  • 25 ml white wine, optional can substitute with more stock
  • 400ml fish or vegetable stock
  • 1 tablespoon lemon juice plus zest of one lemon
  • salt and pepper, for seasoning


  1. In a large pan heat some olive oil over a medium heat
  2. Add the onion, garlic and basil
  3. Cook for 5 minutes
  4. Stir in the rice
  5. Add in the white wine (if using) and cook until absorbed
  6. Add the stock one ladle at a time waiting for the liquid to be fully absorbed before adding the next ladle. Note this process can take about 30 minutes
  7. Stir in the smoked trout, lemon juice, zest and season with salt and pepper

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