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Pan Seared Halibut + Veggie Risotto

Beca Gibson

I can't explain how good this meal is! You will just have to try for yourself.

 I know I've been intimidated with risotto before because it just seemed a little complicated...but this is a really simplified way of doing it. I hope you enjoy as much as we have!

Ingredients 

Veggie Risotto

  • 1 c arborio rice
  • 1/2 diced carrots
  • 1/2 c diced onion
  • 1/2 c broccoli florets 
  • 1/2 c 1 in asparagus 
  • 4 c broth (I used low sodium chicken. Bone broth, beef broth, veggie broth..all would be fine!)
  • Salt & pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1-2 tbsp olive oil

Pan Seared Halibut

  • 1 lb halibut (2 servings)
  • 1 lemon 
  • Salt & pepper

Method

Lets start with the risotto..

  1. Start by boiling your broth over medium/high heat.
  2. Once the broth is boiling, add in carrots, broccoli, and asparagus. Cook for about 4 minutes or until veggies are tender. Strain the veggies, reserve in a bowl and set aside. Let the broth continue cooking on low heat. 
  3. In a large saucepan, heat olive oil on high heat. Add the diced onions and let them caramelize for a few minutes.
  4. Once the onions look translucent, add in the 1 c of rice and stir. Lower the heat to medium. When the rice looks almost see through, add in 1 c of broth and continue to stir. Once the broth has absorbed, add in another cup of broth and continue this process until here is no liquid left. Keep stirring! 
  5. On your last cup of broth, add in 1/2 cup of parmesan with it and continue to stir until there is no liquid left! Once the broth is all absorbed in the rice, add in the veggies and ENJOY. 

*Tips* I only added 1/2 cup of parmesan and it was delicious as is BUT If you don't want to make the risotto skinny, then add 1 cup of parmesan! 

Halibut

  1. Remove the halibut from the fridge, when you are ready to cook it. 
  2. Pat the halibut with a paper towel so that the seasonings stick.
  3. Add a generous amount of pepper and a little bit of salt..all over the fish. 
  4. Cover the fish with one fresh squeezed lemon! 
  5. Heat a skillet on high with 1 tbsp of olive oil.
  6. Once hot, add the fish face down, add pressure to the fish with your spatula to give it a nice crispy crust and reduce heat to medium. 
  7. Cook for 3-5 minutes and then flip.
  8. Cook for about 2-4 minutes! 

Voila!