Halibut with Lemon Risotto - Hog Island Oyster Co.

Ingredients

• 2 quarts fish stock
• 6 tbsp (90 ml) extra-virgin olive oil
• 6 tbsp (85 g) unsalted butter
• 1 medium onion, diced
• 3 large cloves garlic, minced
• 2 cups (400 g) Arborio or other risotto rice
• ½ cup (120 ml) dry white wine
• ½ cup (50 g) freshly grated Parmesan cheese
• ½ cup (13 g) chopped fresh flat-leaf parsley
• Finely grated zest and juice of 1 small lemon
• Kosher salt and freshly ground pepper
• 1 lb. skinless halibut fillet , divided into 4 portions
• 1/2 cup (45 g) lightly packed pea shoots tossed with a squeeze of lemon juice
• Lemon wedges, for garnish