Peel and finely chop the onion. Heat the oil in a nonstick skillet, sauté the onions, add the risotto rice, season with salt, and sauté briefly. Pour in a little vegetable broth and continue to simmer.
2.
Finely chop the spinach leaves and add them to the rice halfway through the cooking time. Finally, stir in the grated cheese and season with pepper.
3.
Wash the trout thoroughly, pat dry with paper towels, then season the inside and outside with salt and pepper. Peel the garlic, slice it thinly, and place it in the belly cavity along with the thyme.
4.
Wrap the trout in aluminum foil to prevent them from drying out. Then place the trout in the preheated oven and cook at 180 degrees for about 20 minutes using top and bottom heat.
5.
Drizzle lemon juice over the cooked trout and serve it alongside the risotto.
