Halibut Alla Nerano Recipe
ZUCCHINI RISOTTO, SQUASH, ROASTED CORN PESTO, MICRO GREEN SALAD
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Ingredients
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Zucchini Risotto
Roasted Corn Pesto
Micro Green Salad
Halibut
Method
Zucchini Risotto
- 1
Prepare the Vegetable Broth
In a saucepan, bring the vegetable broth to a gentle simmer over medium heat.
- 2
Sauté Shallots
In a large skillet, heat olive oil over medium heat. Add shallots and cook until translucent, about 2-3 minutes.
- 3
Add Zucchini
Add diced zucchini to the skillet and sauté for another 5 minutes until softened.
- 4
Cook Arborio Rice
Stir in the Arborio rice, allowing it to toast for about 1-2 minutes.
- 5
Add Broth Gradually
Begin adding the simmering vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more.
- 6
Finish Risotto
Continue this process for about 18-20 minutes until the rice is creamy and al dente. Stir in Parmesan cheese, salt, and pepper.
Roasted Corn Pesto
- 7
Roast Corn
Preheat the oven to 400°F (200°C). Spread fresh corn kernels on a baking sheet and roast for 20 minutes until slightly charred.
- 8
Blend Ingredients
In a food processor, combine roasted corn, basil leaves, pine nuts, garlic, olive oil, lemon juice, and salt. Blend until smooth.
Micro Green Salad
- 9
Prepare the Salad
In a large bowl, combine micro greens and halved cherry tomatoes.
- 10
Dress the Salad
Drizzle olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste. Toss gently to coat.