Welsh Leek, Butternut Squash, Trout, Cheesy Risotto

Serves 4

300g round grain rice

200g trout fillet (cut into cubes)

150g Collier Matured Cheddar (finely grated)

30g butter

1 tablespoon olive oil

1 clove garlic (chopped)

1  small leek  (sliced)

1 teaspoon chopped of fresh thyme

1 tablespoon chopped chives

1 glass white wine

1 litre chicken stock

100g of asparagus tips

100g diced butternut squash

Salt and pepper

1.      Melt butter in a heavy based pan. Fry leek, garlic and butternut squash for 1 minute without browning.

2.      Sizzle in the wine and thyme. Add in the rice and the chicken stock.

3.      Bring to the boil. Simmer gently for about 30 minutes. Stir occasionally.

4.      Gently stir in the trout, the asparagus and the 100g  Collier's Cheese. Add a little more stock if necessary. Cover and simmer very gently for 5 minutes. Stir every minute till the rice is soft and creamy and the fish is cooked and the cheese is melted.

5.      Season with salt and pepper. Stir in half of the chopped chives. Cover for 1 minute.

6.      Garnish with the rest of the grated Collier's Cheddar Cheese and chopped chives.

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