Risotto with Lightly Smoked Trout Bangers

Ingredients

Serves 6

  • 500 g Riso Arborio – (Risotto Rice)
  • 2 large onions – very finely chopped
  • 2 T olive oil
  • 2 cloves garlic – crushed
  • 2 litres chicken stock + extra hot water if needed
  • 1 cup white wine
  • 1 packet Woolworths Lightly Smoked Trout Bangers
  • 1 cup finely grated parmesan cheese
  • Salt and pepper to taste
  • Fresh basil
  • More parmesan cheese for serving

Three Streams Smokehouse is proud to partner with Woolworths South Africa in the retail sector, supplying sustainably sourced and responsibly farmed Norwegian Salmon, Rainbow Trout, and a variety of other premium-quality seafood products.

As of 2024, we are honoured to not only supply Woolworths in the Deli, Frozen, and Primal categories but also to have taken over the management and supply of their Fresh Seafood Counters.

This partnership means that Three Streams Smokehouse now proudly supplies an extensive range of seafood products to Woolworths stores across the Western Cape, Gauteng, and KwaZulu-Natal regions.

Method

Heat a pan on the stove,

add a little oil and cook Trout bangers according to packet instructions.

Keep warm.

 

Sauté onion and garlic in olive oil to soft.

Add the risotto rice and mix with the onion.

Add the white wine and allow the liquid to reduce.

 

Use a ladle and add the stock in small measures.

If more liquid is needed, use boiling water.

The rice must be al dente, not mushy.

Add the cream and parmesan.

Cut the bangers in slices and serve with the risotto and fresh basil.

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