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Barley Risotto with Trout

75 mins

1 tbsp olive oil

1 medium (150g) onion, finely chopped

2 cloves garlic, crushed

2 large (160g) flat mushrooms, chopped

1 cup (200g) pearl barley

1 tbsp Asian seasoning sauce

2 cups (500mL) vegetable stock

4 x 150 g trout filllets

juice ½ lemon

1 tbsp chopped dill

lemon wedges, to serve

Step by step
  • 15 mins
  • 60 mins
  • 75 mins
    Time total
  • Instructions

    1. Preheat oven to 180°C/160°C fan forced.
    2. Heat a large non-stick casserole dish over medium heat. Add oil, onion and garlic; cook 3 minutes or until soft. Add mushrooms, cook 1 minute; add barley, barbeque Asian seasoning sauce and stock. Cover with lid and bake for 40 - 45 minutes.
    3. Place trout fillets on top of the risotto, squeeze over lemon juice and stir. Replace lid and bake a further 15 minutes.
    4. Flake the trout into large pieces and gently combine with the barley risotto.