Summer Risotto with Peas Zucchini Avocado and Lemon Tarragon Sander Fillet
By Meeta K. Wolff
Prep Time: 15 min
Total Time: 45 minutes
- 1 liter vegetable broth
- 375 ml dry white wine
- zest from 1 lemon
- 300g fresh peas
- 1 small zucchini, sliced
- 1 ripe avocado, cubed
- 3 tablespoons olive oil
- 2 tablespoon butter
- 2 shallots, finely chopped
- 300 g risotto rice
- 100 g Parmesan cheese, grated
- 4 sander fillets
- 1 lemon, zest and juice
- 2-3 tablespoons fresh tarragon and thyme, finely chopped
- Bring the broth to a boil and keep warm. In a large pot, heat 1 tablespoon butter and olive oil together, add the chopped shallots and on a low heat sauté very gently for 8-10 minutes until the flavors have combined and caramelized. Be careful and do not allow them to take on color. Add the rice and increase the heat.
- Keep stirring the rice while it cooks and takes on a glassy color - approx. 1 minute. At this point add the wine and as it bubbles, allow the rice to infuse with the wonderful aroma.
- Once the liquid has evaporated and the rice begins to get dry add a ladle full of broth. Stir well and add a touch of salt. Reduce the temperature so that the mixture bubbles gently. Now, keep adding the broth, a ladle at a time, and allow the rice to soak this up, stirring every now and then. When the rice has soaked the liquid add another ladle full. By “massaging” the rice this way you release the creamy starch from the rice giving the dish a fantastic creamy consistency. This whole process takes approx. 15 minutes. About 10 minutes into the cooking process add the peas and zucchini and continue to cook for another 5 minutes. The rice grains should be soft but still have a slight crunch to them and the peas should be cooked through but still have a bite to them. Now add a bit of salt and pepper, but be careful as the stock is normally salty enough - so please taste before!
- Take the pot off the heat and stir through the lemon zest and the avocado along with most of the Parmesan. Mix well and cover. Allow the rice to take on all the flavors - 2 minutes. Giving the risotto this time allows it to unfold it's perfect creamy-moist consistency. Check and adjust seasoning.
- For the fish drizzle the fish with the remaining olive oil and the lemon juice, then sprinkle with the herbs, lemon zest. Heat the knob of butter in a skillet and fry the fish on both sides until brown, crispy and cooked through.
- Serve on warmed plates with risotto and fish filet for each person.
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