Trout With Creamy Risotto Style Orzo

Trout With Creamy Risotto Style Orzo

Total Time
25 Minutes
3 tbsp rapeseed oil
1 onion, finely chopped
2 cloves garlic, crushed
300g orzo pasta
1 litre vegetable stock made with a reduced sodium stock cube
250g green beans (or asparagus when in season), trimmed and cut into chunks
3 tbsp half fat crème fraiche
3 tbsp grated parmesan cheese, plus extra to serve
Handful basil, shredded
50g plain flour
4 British trout fillets
Step 1

Heat 1 tbsp oil in a large high sided frying pan, or a large casserole pan. Add the onion and cook over a medium heat for 4 - 5 mins until softened. Add the garlic, cook for a minute, then stir in the pasta, followed but a ladleful of stock. Cook, stirring until the stock is absorbed, then repeat until you have about 200ml of stock left.

Step 2

Add the asparagus to the pan along with the remaining stock, cover and leave to bubble for 2 minutes. The pasta and asparagus should now be just tender. Stir in the crème fraiche and parmesan, season and leave with the lid on while you cook the fish.

Step 3

Heat a large frying pan with the remaining oil until hot. Season the plain flour and then coat the fish with it. Cook the trout for 1 to 1 and a half minutes on each side until lightly golden. You may have to do this in 2 batches. Stir the basil into the orzo, divide between plates and top each with a piece of trout and a few basil leaves. Serve with extra parmesan if liked.

Recipe courtesy of British Trout. Follow @BritishTrout on Instagram for more recipe inspiration.

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