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1
Preheat the oven to 375 degrees F. Heat the olive oil in an ovenproof pot over medium heat.
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2
Add the onion and thyme and cook until the onion is slightly softened, about 2 minutes.
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3
Stir in the rice and cook, stirring, until glossy, 1 to 2 minutes.
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4
Add the wine and cook, stirring, until it's absorbed, about 1 minute.
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5
Add 1 teaspoon salt, and pepper to taste.
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6
Pour the broth and 1 1/2 cups water over the rice and bring to a simmer, about 4 minutes.
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7
Stir, then cover and transfer to the oven.
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8
Bake 20 minutes, stirring halfway through.
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9
Meanwhile, cook the peas in 4 cups salted boiling water until tender, about 5 minutes.
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10
Reserve 1 cup cooking water, then drain.
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11
Remove the rice from the oven.
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12
Stir in the peas, 1 tablespoon horseradish, the parmesan, and salt and pepper to taste.
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13
Stir in enough of the reserved cooking water until the rice is creamy.
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14
Divide among bowls.
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15
Top with the trout, the remaining tablespoon horseradish, and baby greens, if desired.
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16
Drizzle with olive oil.
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17
Per serving: Calories 370; Fat 16 g (Saturated 5 g); Cholesterol 63 mg; Sodium 925 mg; Carbohydrate 29 g; Fiber 4 g; Protein 2 g
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18
Photograph by Antonis Achilleos
