Rice and Peas with Trout Recipe

Name: Rice and Peas with Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 small onion, chopped; 2 teaspoons chopped fresh thyme; 1 cup arborio rice; 1/4 cup dry white wine; Kosher salt and freshly ground pepper; 1 1/2 cups low-sodium chicken broth; 1 1/2 cups fresh or frozen peas; 2 tablespoons horseradish; 1/2 cup grated parmesan cheese; 6 ounces smoked trout fillet, flaked; Baby greens or pea shoots, for serving (optional)

Servings: persons

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, chopped
2 teaspoons chopped fresh thyme
1 cup arborio rice
1/4 cup dry white wine
Kosher salt and freshly ground pepper
1 1/2 cups low-sodium chicken broth
1 1/2 cups fresh or frozen peas
2 tablespoons horseradish
1/2 cup grated parmesan cheese
6 ounces smoked trout fillet, flaked
Baby greens or pea shoots, for serving (optional)

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

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, plus more for drizzling, 1 small onion, chopped, 2 teaspoons chopped fresh thyme, 1 cup arborio rice, and more.

Yes, Rice and Peas with Trout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rice and Peas with Trout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions