While halibut is a beautiful fish in it’s own right, beetroot risotto adds a striking colour to the dish to make it really stand out, delicious served with Gremolata; a type parsley, lemon and garlic sauce.
Serves 2
Prep time: 10-12 minutes
Cooking time: 13-15 minutes
Ingredients
For the risotto
- 2 precooked beetroot (diced)
- 150g of arborio rice
- 350ml (approx) of chicken stock
- 1 large shallot (diced)
- A clove of garlic (chopped)
- 1 rasher of smoked bacon
- 40g of peas
- 50ml of white wine
For the Gremolata
- A handful of fresh breadcrumbs
- 1 tsp of chopped parsley
- Half a clove of garlic (crushed)
- Zest of half a small lemon (grated)
Method
For the Gremolata
Simply mix all the ingredients in a bowl, for best flavour crush the ingredients together using the back of a spoon or a pestle and mortar. (Tip – adding olive oil to the Gremolata makes a great marinade for other fish before cooking)
For the risotto
1. 1 In a little oil, sweat the shallot and garlic along with the bacon for 2 min, add the rice and cook gently for 1 min.
2. Add the white wine and reduce over a high heat, next begin to add the hot stock a ladle at a time to the rice, stirring continuously and allowing the rice to absorb the stock after each addition.
3. When the rice is just cooked (al dente) add the peas and beetroot to warm through.
4. Finish the risotto with a few knobs of butter and scatter some grated parmesan on top.
The halibut should be grilled on both sides, then sprinkled with the gremolata. Drizzle a little olive oil on top and place under the grill until the topping is golden. Serve with the risotto and some salad leaves on the side.
