Green Peas Risotto With Sea Bass Recipe

Directions for Preparation

1. 1

   Prepare the Risotto

   In a large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, cooking until softened, about 3 minutes.

2. 2

   Toast the Rice

   Add the Arborio rice to the pan and cook, stirring frequently, for about 2 minutes until the rice is lightly toasted.

3. 3

   Add Wine

   Pour in the white wine and stir until it is mostly absorbed by the rice.

4. 4

   Incorporate Broth and Peas

   Gradually add the vegetable broth, one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding the next ladle. After about 10 minutes, add the green peas.

5. 5

   Finish the Risotto

   Continue to cook until the rice is creamy and al dente, about 18-20 minutes total. Stir in the remaining butter and Parmesan cheese. Season with salt and black pepper to taste.

6. 6

   Cook the Sea Bass

   While the risotto is cooking, heat a non-stick skillet over medium-high heat. Season the sea bass fillet with salt and black pepper. Add a tablespoon of olive oil and sear the sea bass for about 3-4 minutes on each side until golden brown and cooked through.

7. 7

   Serve

   Serve the creamy green peas risotto on a plate, topped with the pan-seared sea bass. Garnish with lemon wedges.