Wild Halibut Recipe
pea & asparagus risotto, roasted mushroom
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Roasted Mushrooms
Preheat the oven to 400°F (200°C). Toss the sliced mushrooms with 1 tablespoon of olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for about 15-20 minutes or until golden and tender.
- 2
Cook the Risotto
In a saucepan, heat the vegetable broth and keep it warm. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallots and garlic, sautéing until translucent. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
- 3
Add Liquid Gradually
Begin adding warm vegetable broth, one ladleful at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 4
Incorporate Vegetables
When the risotto is almost done, stir in the asparagus and peas, cooking until they are tender. Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
- 5
Cook the Halibut
While the risotto is cooking, season the halibut fillets with salt and pepper. In another skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the halibut fillets for about 3-4 minutes on each side, or until cooked through and golden brown.
- 6
Serve
Plate the risotto, top with the halibut fillet, and garnish with the roasted mushrooms. Enjoy your wild halibut with pea and asparagus risotto!
