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RECIPE
15 INGREDIENTS14 STEPS1HR

Spring Pea Risotto with Halibut & Spanish Chorizo

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Feasting at Home
I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.
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Spring Pea Risotto with Halibut and fresh mint. Add Spanish style chorizo for spice and complexity or keep it light and lean.

1HR

Total Time
Feasting at Home
I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Risotto
1 lb
Halibut
or Black Cod, Bass or even Seed Scallops or Prawns
2 1/2 cups
Leeks , chopped
1/2 cup
White Wine
4 cups
Hot  Chicken Stock
or Veggie Stock
1/4 cup
Spanish Chorizo , diced
2 Tbsp
1 Tbsp
1/3 cup
Pecorino Romano Cheese , grated
1
Lemon , zested
Spring Pea Puree
2 cups
1/4 cup
1/4 cup
to taste
Salt and Pepper
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Nutrition Per Serving
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CALORIES
608
FAT
19.9 g
PROTEIN
42.1 g
CARBS
63.4 g

Author's Notes

Seared prawns or scallops would be a good substitute.

Directions

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Step 1
Cut Halibut (1 pound) into four 4 oz portions.
Step 2
Place in roasting pan lined with parchment paper. Generously drizzle with Olive Oil (2 tablespoon). Make to coat both sides well.
Step 3
Sprinkle with Salt and Pepper (to taste) and zest of one Lemon (1). Set aside or marinate over night in the fridge.
Step 4
Blanch Green Peas (2 cup) in 1 quart boiling salted water with 1 tablespoon salt for 2 minutes. They should float. Strain and immediately immerse in cold water to stop them from over cooking and loosing their color. Set aside.
Step 5
In a heavy bottom pot, saute the Leek (2 1/2 cup) and Butter (1 tablespoon) over medium heat until tender, about 7 minutes.
Step 6
Turn heat to low and add Arborio Rice (1 cup) and optional Spanish Chorizo (1/4 cup). Stir about 1 minute. If you leave out the chorizo, make sure to salt the risotto.
Step 7
Add White Wine (1/2 cup). Let simmer on low until the wine has been absorbed.
Step 8
Add a cup of hot Chicken Stock (4 cup) and stir periodically, adding a cup at a time, until each cup is absorbed ( about 25-30 minutes).
Step 9
Repeat this process until rice is tender but slightly firm (about 20-30 minutes) and mixture is loose.
Step 10
While risotto is cooking, make pea puree. Place 1 cup of the blanched peas, Fresh Mint (1/4 cup), Italian Flat-Leaf Parsley (1/4 cup), a squeeze of Lemon (1), and a generous pinch of salt and pepper in a food processor and blend till smooth, scrapping down sides a couple times. Set aside.
Step 11
Preheat oven to 400 degrees F (200 degrees C).
Step 12
When you are about to add your last cup of stock to the risotto, place the fish in the hot oven, and bake 6-8 minutes, depending on how thick of a cut you have.
Step 13
When risotto is tender, or cooked to your liking, stir in the Pecorino Romano Cheese (1/3 cup), lemon zest, and remaining 1 cup whole blanched peas.
Step 14
Turn heat off. Gently fold in pea puree. Adjust salt. Divide risotto among plates, top with the fish, garnish with optional pea shoots, a drizzle of truffle oil, lemon zest and/or mint.

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Nutrition Per Serving
Calories
608
% Daily Value*
Fat
19.9 g
26%
Saturated Fat
6.3 g
32%
Trans Fat
0.0 g
--
Cholesterol
83.1 mg
28%
Carbohydrates
63.4 g
23%
Fiber
7.7 g
28%
Sugars
7.8 g
--
Protein
42.1 g
84%
Sodium
309.0 mg
13%
Vitamin D
5.3 µg
26%
Calcium
204.3 mg
16%
Iron
3.0 mg
17%
Potassium
867.3 mg
18%
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