Monkfish and Asparagus Risotto

Name: Monkfish and Asparagus Risotto
Ingredients: 8 Asparagus spears; 800 ml or 1 1/2 cups vegetable stock; 2 shallots, finely diced; 25 ml or 2 small Tbsp olive oil; 50 g or 2 oz unsalted butter; 250 g or 1 cup “Carnaroli” or “Gallo” Risotto; 4 small or 2 large Monkfish fillets, about 600 g or 2 1/2 cups total; 30 g or 2 Tbsp grated parmigiano reggiano; Lemon thyme Butter: Mix 75g unsalted softened butter, a small handful chopped thyme and 1/2 lemon zest

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This Monkfish and Asparagus Risotto is the perfect dish in full spring. The delicate flavour of the Monkfish is elevated by a lemon thyme butter.

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Ingredients

8 Asparagus spears
800 ml or 1 1/2 cups vegetable stock
2 shallots, finely diced
25 ml or 2 small Tbsp olive oil
50 g or 2 oz unsalted butter
250 g or 1 cup “Carnaroli” or “Gallo” Risotto
4 small or 2 large Monkfish fillets, about 600 g or 2 1/2 cups total
30 g or 2 Tbsp grated parmigiano reggiano
Lemon thyme Butter: Mix 75g unsalted softened butter, a small handful chopped thyme and 1/2 lemon zest