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Spring Pea Risotto with Halibut & Spanish Chorizo
Recipe

16 INGREDIENTS • 14 STEPS • 1HR

Spring Pea Risotto with Halibut & Spanish Chorizo

4.0
1 rating
Spring Pea Risotto with Halibut and fresh mint. Add Spanish style chorizo for spice and complexity or keep it light and lean.
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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.
http://www.feastingathome.com
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
$10.38
Cost Per Serving
Ingredients
Servings
4
us / metric
Risotto
Halibut
1 lb
Halibut
or Black Cod, Bass or even Seed Scallops or Prawns
Leek
2 1/2 cups
Leeks, chopped
White Wine
1/2 cup
White Wine
Chicken Stock
4 cups
Hot Chicken Stock
or Veggie Stock
Spanish Chorizo
4 Tbsp
Spanish Chorizo, diced
Olive Oil
2 Tbsp
Butter
1 Tbsp
Pecorino Romano Cheese
1/3 cup
Pecorino Romano Cheese, grated
Lemon
1
Lemon, zested
Spring Pea Puree
Green Peas
2 cups
Fresh Mint
4 Tbsp
Italian Flat-Leaf Parsley
4 Tbsp
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
662
Fat
22.5 g
Protein
42.3 g
Carbs
70.1 g
Add to plan
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Spring Pea Risotto with Halibut & Spanish Chorizo
Save
author_avatar
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.
http://www.feastingathome.com

Author's Notes

Seared prawns or scallops would be a good substitute.
Cooking InstructionsHide images
step 1
Cut Halibut (1 lb) into four 4 oz portions.
step 2
Place in roasting pan lined with parchment paper. Generously drizzle with Olive Oil (2 Tbsp). Make to coat both sides well.
step 3
Sprinkle with Salt (to taste), Ground Black Pepper (to taste), and zest of Lemon (1). Set aside or marinate over night in the fridge.
step 3 Sprinkle with Salt (to taste), Ground Black Pepper (to taste), and zest of Lemon (1). Set aside or marinate over night in the fridge.
step 4
Blanch Green Peas (2 cups) 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 4 Blanch Green Peas (2 cups) 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 Leeks (2 1/2 cups) and Butter (1 Tbsp) over medium heat until tender, about 7 minutes.
step 6
Turn heat to low and add Arborio Rice (1 cup) and optional Spanish Chorizo (4 Tbsp). Stir about 1 minute. If you leave out the chorizo, make sure to salt the risotto.
step 6 Turn heat to low and add Arborio Rice (1 cup) and optional Spanish Chorizo (4 Tbsp). 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 cups) and stir periodically, adding a cup at a time, until each cup is absorbed ( about 25-30 minutes).
step 8 Add a cup of hot Chicken Stock (4 cups) 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 (4 Tbsp), Italian Flat-Leaf Parsley (4 Tbsp), 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 10 While risotto is cooking, make pea puree. Place 1 cup of the blanched peas, Fresh Mint (4 Tbsp), Italian Flat-Leaf Parsley (4 Tbsp), 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 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.
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.
Tags
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American
Fish
Healthy
Shellfish-Free
Dinner
Italian
Seafood
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