Herb Risotto With Bitter Greens And Sea Bass Recipe

Name: Herb Risotto With Bitter Greens And Sea Bass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, softened; 2 teaspoons chopped fresh parsley; 2 teaspoons chopped fresh basil; 3 tablespoons minced shallots; 1 teaspoon minced garlic; 1 cup arborio rice; ⅓ cup white wine; 2 1/2 cups vegetable broth; 1 tablespoon grated Parmesan cheese; 1 teaspoon salt, plus more to taste; Freshly ground pepper to taste; 1/4 cup chopped arugula leaves; 1/4 cup chopped watercress leaves; 1 teaspoon olive oil; 4 striped bass fillets, about 4 ounces each; 20 asparagus tips, blanched until tender

Servings: persons

4 tablespoons unsalted butter, softened
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh basil
3 tablespoons minced shallots
1 teaspoon minced garlic
1 cup arborio rice
⅓ cup white wine
2 1/2 cups vegetable broth
1 tablespoon grated Parmesan cheese
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1/4 cup chopped arugula leaves
1/4 cup chopped watercress leaves
1 teaspoon olive oil
4 striped bass fillets, about 4 ounces each
20 asparagus tips, blanched until tender

1
Place 2 tablespoons of the butter in a small bowl and stir in the parsley and basil until smooth.
2
Refrigerate.
3
Melt the remaining 2 tablespoons butter in a large, heavy saucepan over medium heat.
4
Add the shallots and garlic and cook for 1 minute.
5
Add the rice and stir well, coating the grains with the butter.
6
Stir in the wine and simmer until reduced by half.
7
Meanwhile, place the vegetable broth in a medium saucepan and keep hot over medium heat.
8
Ladle in about 1/3 cup of the broth and stir constantly until the liquid is absorbed.
9
Continue adding broth and stirring until each addition is absorbed, until the rice is cooked al dente, about 55 minutes.
10
Stir in half of the herb butter; the rice should be quite liquid.
11
Dice the remaining butter and fold it in with the Parmesan, 1 teaspoon salt and pepper to taste.
12
Stir in the arugula and watercress.
13
Taste and adjust seasoning if needed.
14
Keep warm.
15
Heat the olive oil in a large skillet over medium heat.
16
Add the bass fillets and sear until just cooked through, about 2 minutes per side.
17
Reheat the asparagus tips.
18
Divide the risotto among 4 plates.
19
Top each with a bass fillet and sprinkle with asparagus tips.
20
Serve immediately.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons unsalted butter, softened, 2 teaspoons chopped fresh parsley, 2 teaspoons chopped fresh basil, 3 tablespoons minced shallots, and more.

Yes, Herb Risotto With Bitter Greens And Sea Bass falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb Risotto With Bitter Greens And Sea Bass

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions