Monday, July 25, 2011

Romanesco, Trout, Leek & Champagne Risotto

We just love all the interesting fruit and veggies making appearances at our local markets – like Romanesco!
Romanesco with its Christmas Tree like florets 

It looks really funky with its spiky florets and bright green colour, but it’s much less scary to cook with than it looks. Basically a cross between Broccoli and Cauliflower, Romanesco is nuttier and creamier in flavour than Broccoli. It’s perfect raw as crudités or steamed – but never cooked to a pulp!

We made this divine risotto – the colours are just gorgeous!

Romanesco, Trout, Leek & Champagne Risotto
Serves 4


1 Cup Leeks, thinly sliced
2 Tbls Butter
1 Tbls Garlic, chopped
300g Arborio Rice
½ Cup Champagne (or sparkling wine or white wine)
4 Cups Vegetable Stock
250g Smoked Trout, flaked
½ Cup Yogurt
2 Cups Romanesco, cut into individual florets and steamed until just tender
Salt flakes and Cracked Black Pepper

How to make it

In a heavy based pan fry the leeks in butter until soft and translucent. Add garlic and fry for another minute.
Add Arborio rice, cook and stir until translucent.
Add Champagne and cook rice until the liquid has been absorbed.
Start adding the hot vegetable stock about 1 ½ cups at a time, allowing all the liquid to be absorbed before adding more – stirring almost constantly.
Once the rice is soft but still has some bite to it it’s ready – taste often. It takes about 20 – 25 minutes.
Season well with salt & pepper.
Add the trout, yogurt & Romanecso, stir in gently and cover with a lid. Turn off the heat and leave for about 5 minutes for the trout and Romanesco to heat through.

Serve as is or topped with more smoked trout.

  • Prepare your vegetable stock in a pot next the one you are cooking the rice in and keep it on the verge of boiling during your cooking process.
  • Don’t leave the pot unattended, you need to stir constantly and make sure it doesn’t burn or dry out.
  • If you are going to use store bought vegetable stock we recommend Numo or Ina Parman’s.

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