Halibut with Lemon Risotto
Enjoy Halibut with Lemon Risotto from Hog Island Oyster Co., featuring locally caught California Halibut and flavorful lemon-infused risotto. Serves 4-6.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hogislandoysters.com.
Cooking tools:
- Microplane
- Citrus press
- Saucepan
- Skillet
- Stove
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Serving bowl
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
- 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
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