Name: Creamy Halibut with Italian Risotto
Prep time: 13 min
Cook time: 37 min
Total time: 51 min
Yield: 4
Cuisine: Italian
Ingredients: 20 gram Garlic; 12 milliliter Canola Oil; 500 gram Spinach; 600 gram Halibut; 220 gram Arborio Rice; 1 gram Black Pepper; 150 milliliter Dry white wine; 1 teaspoon Lemon Juice; 4 gram Salt; 25 gram Parmesan; 400 milliliter Vegetable Stock (Clear); 100 gram Yellow Onion

Halibut with Italian Risotto and Spinach

Step-by-step method

Let’s cook

At a glance

This elegant one-plate dinner brings together creamy Arborio risotto, gently wilted spinach, and pan-seared halibut in just under an hour. The main timing challenge is the risotto, which needs about 20 minutes of gradual stock addition to reach that signature tender, creamy texture, while the halibut cooks quickly at the end to stay juicy and delicate.

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Chop the vegetables

Peel and finely chop the onion and garlic.

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100 gram
Yellow Onion

20 gram
Garlic
2/8

Sauté in oil

Gently sauté in a little oil, then add the rice and cook for a bit longer. Pour in the white wine and let it evaporate.

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5 milliliter
Canola Oil

220 gram
Arborio Rice

150 milliliter
Dry white wine
3/8

Cook the risotto

Add the vegetable stock and simmer gently, ladling in more stock a little at a time, until tender (about 20 minutes).

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400 milliliter
Vegetable Stock (Clear)

4/8

Grate in the parmesan

Before serving, stir in the grated parmesan and mix well, adding more salt to taste if needed.

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25 gram
Parmesan

2 gram
Salt
5/8

Sauté the spinach

In a pan, sauté the finely chopped garlic in a little oil, then add the fresh, washed spinach and let it just wilt slightly, seasoning with salt to taste (some of the spinach can be stirred straight into the risotto).

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5 milliliter
Canola Oil

500 gram
Spinach

1 gram
Salt
6/8

Cut the fish

Cut the fish into individual portions, trim, rinse and pat dry.

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600 gram
Halibut
7/8

Sear the fish

Lightly season with salt and pepper and sear in a little oil in a pan, about 2-3 minutes on each side (depending on thickness), so the fish stays juicy.

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1 gram
Salt

1 gram
Black Pepper

2 milliliter
Canola Oil
8/8

Finish and season

Before serving, drizzle with lemon juice to taste.

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1 teaspoon
Lemon Juice

Step-by-step method

At a glance

Chop the vegetables

For this step

Sauté in oil

For this step

Cook the risotto

For this step

Grate in the parmesan

For this step

Sauté the spinach

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Cut the fish

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Sear the fish

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Finish and season

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Halibut with Italian Risotto and Spinach

Ingredients — what you'll need

About this recipe

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