This gorgeous seafood risotto gets its spring-green hue from the seasonal addition of asparagus. An herb-crusted fillet of Pacific halibut tops the dish with a mild but meaty protein, giving the recipe a delicious textural balance of crunchy and creamy in every perfect bite.
To time this dish properly, you’ll want to try your best to have the risotto finish cooking at about the same time as the fish so that the risotto rice stays hot and creamy and the fish is still crusty and golden. Start by getting the risotto cooking. Once you begin adding the stock, all you need to do is keep an eye on the rice and give it an occasional stir.
In the meantime you can begin to prepare the fish by assembling the breadcrumb crust. If you get the fish into the oven when the rice is about halfway cooked, you should be set up for a perfectly timed meal. If the fish isn’t quite done, you can keep the risotto covered on the stovetop for a few minutes so that it stays warm until ready to serve.
For a different take on risotto, try making a seafood risotto with Dungeness crab. Don’t have risotto rice at home? Skip the rice and serve the herb-crusted Pacific halibut with roasted asparagus.