Halibut and Asparagus Risotto

Ingredients

Fresh parsley

1/4 cup, chopped (for garnish)

Salt

to taste

Pepper

to taste

Olive oil

2 tablespoons

Butter

2 tablespoons

Parmesan cheese

1/2 cup, grated

Garlic

2 cloves, minced

Onion

1 medium, finely chopped

White wine

1/2 cup

Chicken or vegetable broth

4 cups, warmed

Arborio rice

1 cup

Asparagus

1 bunch, trimmed and cut into 2-inch pieces

Halibut fillets

2 (6-ounce) fillets

Instructions

1. In a large skillet, heat the olive oil over medium heat. Season the halibut fillets with salt and pepper. Cook the fillets for 3-4 minutes on each side until they are golden brown and cooked through. Remove from the skillet and set aside on a warm plate.
2. In the same skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 5 minutes.
3. Stir in the Arborio rice, coating it with the butter and onion mixture. Toast the rice for 1-2 minutes until it begins to turn slightly translucent.
4. Pour in the white wine and stir continuously until it is fully absorbed by the rice.
5. Gradually add the warmed chicken or vegetable broth, about 1/2 cup at a time, stirring constantly. Allow each addition to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 20 minutes.
6. In the last 5 minutes of cooking, add the asparagus pieces to the risotto. Cook until they are tender-crisp.
7. Remove the skillet from heat and stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.
8. To serve, divide the risotto among plates and top each portion with a halibut fillet. Garnish with fresh parsley.
9. Enjoy your luxurious Halibut and Asparagus Risotto!