---
title: Steelhead Trout over Basil Parm Risotto
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/steelhead-trout-over-basil-parm-risotto-5dc045acc442274ded34eec7
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: medium
allergens:
  - Fish
  - Milk
tags: []
rating: 4.5
rating_count: 2700
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "The fish was wonderful and delivered great taste."
nutrition:
  calories: 880
  protein: 36
  fat: 53
  saturated fat: 19
  carbohydrates: 67
  sugar: 3
  fiber: 3
  cholesterol: 115
  sodium: 590
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Trout/steelhead-trout-over-basil-parm-risotto.avif"
---

Wash and dry all produce. In a #medium pot{}, combine @water{4%cup} (7 cups for 4 servings) and half the @veggie stock concentrate{4%unit}. Bring to a boil, then reduce to a low simmer. Meanwhile, halve @grape tomatoes{8%oz}. Zest and quarter @lemon{2%unit} (quarter both lemons for 4). Pick @basil{1%oz} leaves from stems; discard stems and roughly chop leaves. Mince or grate @garlic{4%clove}.

Heat a drizzle of @vegetable oil{1%tbsp} in a #large pan{} over medium heat. Add half the garlic; cook, stirring, until fragrant, ~{30%seconds}. Add @arborio rice{1.5%cup}; stir until translucent, ~{2%minutes}. Add ½ cup stock; bring to a simmer and stir until liquid has mostly absorbed. Repeat with remaining stock— adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and creamy, ~{30%minutes}.

Meanwhile, pat @steelhead trout{20%oz} dry with @paper towels{}. Season all over with @salt{} and @pepper{}. Once risotto has cooked ~{15%minutes}, heat a drizzle of oil in a second large, preferably nonstick, pan over medium heat. Add trout to pan skin sides down. Cook until skin is crispy, ~{6%minutes}. Flip and cook until fish is opaque and cooked through, ~{6%minutes} more. Turn off heat; transfer to a plate. Wipe out pan.

Heat a drizzle of oil in same pan over medium-high heat. Add tomatoes and remaining garlic; cook, stirring, until slightly softened, ~{2%minutes}. Stir in remaining stock concentrates and @water{¼%cup} (⅓ cup for 4 servings). Bring to a simmer; cook until water has mostly evaporated and tomatoes begin to burst, ~{3%minutes}. Turn off heat. Stir in 1 TBSP of @butter{3%tbsp} and lemon juice to taste. Season with @salt{} and @pepper{}.

Once rice is al dente, turn off heat and stir in @Parmesan cheese{½%cup}, lemon zest, a squeeze of lemon juice, half the basil, and 1 TBSP butter (2 TBSP for 4 servings). Taste and season generously with @salt{} and @pepper{}.

Divide risotto between bowls and top with trout. Spoon burst tomatoes over trout and garnish with remaining basil leaves. Serve with remaining lemon wedges on the side.