• Wash and dry produce. • Bring 5 cups water (8 cups for 4 servings), stock concentrates, and half the thyme sprigs to a boil in a medium pot. Once boiling, reduce to a low simmer.

• Halve, peel, and finely dice shallot. Peel and dice sweet potato into 1/4-inch cubes. Halve grapes. Strip thyme leaves from remaining stems; mince leaves.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat. Add shallot, sweet potato, and a pinch of salt. Cook, stirring, until softened, 2-3 minutes. • Add rice and cook, stirring, until rice is translucent, 1-2 minutes. • Carefully remove thyme sprigs from stock. Add 1 cup stock and 1/2 tsp salt (1 tsp for 4). Cook, stirring, until liquid has mostly absorbed. Repeat with remaining stock—adding 1/2 cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 18-20 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. The risotto should be creamy, not dry.

• While risotto cooks, pat trout* dry with paper towels; season with half the garlic powder, salt, and pepper. • Heat a drizzle of oil in a medium, preferably nonstick, pan over medium heat. Add trout, skin sides down; cook until skin is crispy, 3-5 minutes. Flip and cook until opaque and cooked through, 3-5 minutes more. • Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of oil in pan used for trout over medium heat. Add grapes and 1/2 tsp minced thyme. Cook, stirring occasionally, until softened, 30-60 seconds. • Add vinegar, mustard, remaining garlic powder, 1/4 cup water (1/2 cup for 4 servings), and 1/2 tsp sugar (1 tsp for 4). Cook, stirring occasionally, until thickened, 2-4 minutes. • Remove from heat. Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Taste and season with salt and pepper if desired.

• Once risotto is done, remove from heat. Stir in cheese and 2 TBSP butter (4 TBSP for 4 servings) until melted and combined. Taste and season generously with salt and pepper. • Divide risotto between plates. Top with trout and spoon sauce over top. Garnish with remaining minced thyme to taste and serve.