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Cooking
Halibut with Italian Risotto and Spinach
· 4 servings
Chop the vegetables
Peel and finely chop the onion and garlic.
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.
Cook the risotto
Add the vegetable stock and simmer gently, ladling in more stock a little at a time, until tender (about 20 minutes).
Grate in the parmesan
Before serving, stir in the grated parmesan and mix well, adding more salt to taste if needed.
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).
Cut the fish
Cut the fish into individual portions, trim, rinse and pat dry.
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.
Finish and season
Before serving, drizzle with lemon juice to taste.