2 tbsp vegetable oil by Sainsbury's
2 bulbs fennel, trimmed and sliced
250g Arborio risotto rice by Sainsbury's
1.2 litres vegetable stock, made with 1 stock cube by Sainsbury's
200g bag kale by Sainsbury's
Zest and juice of 1 lemon
4 x trout fillets
25g Parmigiano Reggiano by Sainsbury's, shaved
Heat 1 tbsp of the oil in a large pan, add the fennel and cook for 5 mins. Stir in the rice and stock, cover and cook for 15 mins. Stir in the kale and cook for 5 mins or until the stock is absorbed and the rice is tender. Stir in the lemon juice.
Meanwhile, heat the remaining oil in a frying pan and fry the trout for 3 mins on each side until cooked. Remove and flake into chunks.
Serve the risotto topped with the trout and garnished with the parmesan and lemon zest.