06/16/2026
This Risotto with Smoked Trout and English Peas was born from a trip to London and perfected back in the kitchen—with cannabinoids taking the spotlight for health and happiness. 🌱✨ It’s a delicious trifecta of flavors that’ll soothe your senses and help you ease into sleep.
With the earthy depth of smoked trout, the sweet pop of English peas, and a touch of fragrant cannabis crumble, this risotto isn't just a meal—it's a full culinary experience. 😌
Here’s what you’ll need:
2 tbsp extra virgin olive oil
0.5 mg cannabis crumble
⅔ cup finely chopped onion
½ cup finely chopped fennel bulb
3 cloves garlic, minced
1 cup risotto rice
½ cup dry white wine
4 cups warm seafood stock or Buddy Broth
Salt & freshly ground white pepper
½ pound boneless, skinless smoked trout, in chunks
1 tsp grated lemon zest
½ cup fresh English peas
Instructions:
Sauté onion, fennel, and garlic until soft, then add rice and cook for a couple of minutes.
Add wine and cook until absorbed.
Mix crumble with 1 tbsp stock, then add stock gradually, stirring until absorbed and risotto is creamy.
Fold in trout and peas for the last few minutes.
Finish with lemon zest and serve warm.
Yield: Serves 4
Want to learn more about cooking with cannabis for health and flavor? Comment below to join our next Lunch & Learn and elevate your culinary journey! 🍽️💚
