Halibut and Asparagus Risotto

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Butter - 2 tablespoons
• Parmesan cheese - 1/2 cup, grated
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• White wine - 1/2 cup
• Chicken or vegetable broth - 4 cups
• Arborio rice - 1 1/2 cups
• Asparagus - 1 bunch, trimmed and cut into 1-inch pieces
• Halibut fillets - 4, skinless

Instructions

1. In a large skillet, heat the olive oil over medium heat. Season the halibut fillets with salt and pepper, then cook for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent and fragrant, about 5 minutes.
3. Add the Arborio rice to the skillet and stir to coat it with the butter and onion mixture. Cook for 1-2 minutes until the rice is slightly toasted.
4. Pour in the white wine and cook until it is absorbed by the rice, stirring constantly.
5. Gradually add the chicken or vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 20 minutes.
6. Stir in the asparagus pieces and cook for an additional 3-4 minutes until they are tender-crisp.
7. Remove the skillet from heat and stir in the grated Parmesan cheese. Season 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 delicious Halibut and Asparagus Risotto!