Risotto with Arugula, Chard and Spinach served with Trout

Greens in a risotto are easy. I bought a package of mixed salad greens. I was on the lookout for Baby spinach. That was out. But in the same isle of the supermarket fridge was a pack of Arugula, Chard and Spinach.

At the fishmonger I  somepink trout. The risotto with the greens goes very good with trout. It does not over power the trout.

Recipe for the risotto for 2:

120 g carneroli risotto rice, 600 ml chicken stock, 120 ml white wine

2 spring onions, 2 garlic cloves, 2 long green peppers, 2 tbsp butter

150 g mixed salad greens, 3 tbsp Parmesan cheese

350 g trout , seasoning  olive oil

In butter start onion, garlic and green peppers. After 5 min, add the rice snd coat it well. Pour in the wine and let it cook down.

In the meantime wash the mixed greens and let them sit in the colander.  Bring the kettle to a boil and pour the hot water over it. Let the greens sit. Later squeeze the water out and chop them.

Now in with 1/4 of the stock. Cook until gone, stir often. Do that until the stock is down anf the rice is done. In the last 5 min, add the salad greens and finish with Parmesan.

Season the fish and put it skin side down in a hot pan with a little oil. Depending on the thickness, the fish will need 3 to 5 min on this side. Flip it over and finish it for 2 more min.