Steelhead Trout & Sweet Potato Risotto
with Creamy Grape Sauce
Steelhead Trout & Sweet Potato Risotto
Creamy risotto pairs tender steelhead trout with sweet potato for a rich, comforting dinner, finished with a luscious grape sauce that adds a subtle fruity brightness.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 2 unit Chicken Stock Concentrate
- 2 teaspoon Dijon Mustard
- 1 unit teaspoon Garlic Powder
- ½ cup Italian Cheese Blend
- 2.25 ounce Red Grapes
- 1 unit Shallot
- 2 tablespoon Sour Cream
- 10 ounce Steelhead Trout
- 1 unit Sweet Potatoes
- ¼ ounce Thyme
- 5 teaspoon White Wine Vinegar
Additional Ingredients
- 4 tablespoon Butter
- 2 teaspoon Cooking Oil
- Pepper
- Salt
- ½ teaspoon Sugar
Italian
PDF
DifficultyMedium
Prep Time10m
Total Time45m
Calories1190
Protein40g
Carbs103g
Fat71g
Tags:
Protein SmartMass Gain Friendly
⚠️Allergens:
🐟Fish🥛MilkSwaps and substitutions
For a dairy-free version, replace the sour cream and Italian cheese blend with plant-based alternatives that melt or stir in smoothly. To avoid fish, swap the steelhead trout for roasted mushrooms, tofu, or another hearty vegetarian protein; the grape sauce still suits it well.
What to serve with it
Serve with a crisp green salad, roasted asparagus, or garlicky green beans to balance the rich risotto and add freshness. A light white wine or sparkling water with lemon also works well alongside the creamy, savory flavors.
