Highliner
Creamy Asparagus Parmesan Risotto
The ultimate quick dinner win! Pan-Sear Lemon Pepper Sole Fillets and a side of the creamiest asparagus risotto with hints of zesty parmesan. I love to eat seasonally and nothing says spring like fresh asparagus spears with its lemony undertones, and slices of yummy avocado! You’ll be making this on repeat because it’s an effortless and mouthwatering-er meal!
Serves: 3-4
Serves: 3-4Prep time: 10 mins
Prep time: 10 minsCook time: 55 mins
Cook time: 55 mins
Ingredients
Preparation
Ingredients
- 1 box of High Liner Pan-Sear Selects Lemon Pepper Sole Fillets
- 3 ½ cups low sodium chicken or vegetable broth
- 2 shallots, very finely diced
- 1 tbsp olive oil
- 2 tbsp butter or ghee
- 1 cup arborio rice
- ¾ cup white wine
- ~15 asparagus spears, cut diagonally into smaller pieces
- ⅓ cup grated Parmesan or Manchego cheese
Tips from the chef: Directions
- Cook Pan-Sear Lemon Pepper Sole Fillets according to package instructions (pan-sear is preferred method). If you prefer to use the oven, see step 2.
- Preheat oven and line a baking sheet with parchment paper. Place High Liner Pan-Sear Selects Lemon Pepper Sole Fillets on sheet and cook according to package instructions.
- While the sole fillets bake, bring your stock to a boil in a medium/large saucepan and add your asparagus (to blanch) in the stock for 2-3 mins. Use a slotted spoon to remove the asparagus and set aside. Reduce stock to a simmer.
- Bring a separate pan or skillet to medium heat and melt 1 tbsp of butter with 1 tbsp of olive oil. When melted, add your shallots and cook until soft for 3-4 minutes, stirring often.
- Add rice and coat in the butter, olive oil and shallot mixture. Toast for 3-4 minutes.
- Add your wine and simmer until most of it has evaporated.
- Remove ½ cup of the simmering broth and add it to the pan with the rice. Stir nonstop until completely absorbed; ~3 minutes. Add another ½ cup of broth and repeat. The trick is to let each broth addition absorb, before adding the next one. The whole process should take ~20-25 minutes.
- Remove from the heat and mix in the blanched asparagus, the remaining butter, grated Parmesan, sea salt and pepper to taste.
- Serve warm with the sole fillets and grate a pinch of lemon zest over the risotto.
