Gremolata crusted halibut on beetroot risotto recipe

1. 1

   To make the risotto, sweat the shallot and garlic, along with the bacon, in a little oil for 2 minutes, add the rice and cook gently for 1 minute.

2. 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. 3

   When the rice is just cooked (al dente) add the peas and beetroot to warm through.

4. 4

   Finish the risotto with a few knobs of butter and scatter some grated parmesan on top.

5. 5

   To make the gremolata, just mix together all the ingredients.

6. 6

   To prepare the halibut fillets, grill them through on both sides.

7. 7

   This should take approximately 10 minutes, but as sizes vary, make sure yours is cooked thoroughly.

8. 8

   When these are ready, sprinkle them with gremolata.

9. 9

   Drizzle a little olive oil on top and place under the grill until the topping is golden.

10. 10

    Serve with the risotto and some salad leaves on the side.

* Per serving · 4 servings · Values may vary.