Spring Pea Risotto with Halibut and fresh mint. Add Spanish style chorizo for spice and complexity or keep it light and lean.
- 1 lb fish (White fish like black cod, sea bass, halibut, or even seared scallops or prawns)
- Zest of lemon
- 1 tablespoon olive oil
- salt & pepper to taste
- 2 tablespoons olive oil
1 tablespoon butter
- 2 cups chopped leeks
1 cup Aborio rice
1/2 Cup White wine
4-5 Cups hot stock ( chicken or veggie)
¼ Cup finely diced Spanish Style “cured” chorizo ( if you leave this out, you will need to add salt)
⅓ Cup grated Pecorino Romano cheese
1 Lemon ( zest )
- 2 Cups Fresh Peas (divided)
1/4 C Fresh Mint
1/4 C Fresh Italian parsley or basil
salt and pepper to taste
- squeeze lemon juice
Garnish: mint, lemon zest, truffle oil and pea shoots ( optional)
Preheat over to 400F.
Cut fish into four 4 oz portions. Place in roasting pan lined with parchment paper and generously drizzle with olive oil, making sure both sides are well coated. Sprinkle with salt, pepper and lemon zest from one lemon. Set aside (or marinate overnight like this, in the fridge).
If you leave out the chorizo, make sure to salt the risotto.