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August 14, 2009

Grilled Halibut & Lemon Chive Risotto

Last Saturday night, we opted to stay in for dinner.  I was in the mood for a lite "Bistro-ish" dinner.  Mike was in the mood for a steak.  Solution?  His and hers grilling accompanied by a fresh and creamy lemon, chive and parmesan risotto.

Grilled Halibut with White Wine Lemon Butter Sauce

1 pound of Halibut
Olive Oil
Salt & Pepper
2 tablespoons of butter
1 whole lemon
1/3 cup of white wine 

Drizzle the halibut with olive oil, the sprinkle generously salt & pepper.  Grill for about 5-6 minutes on each side.  For sauce, melt butter in a small sauce pan, squeeze in the lemon and add wine.  Reduce for 2 minutes.  Pour over fish.

Lemon Chive Parmesan Risotto

1/2 cup of risotto rice, uncooked.
2 tablespoons of butter
1 quart of chicken stock
2 tablespoons of cream
1 lemon, juiced and zested
2 tablespoons of chives
1/2 cup of grated parmesan

Melt butter in a sauce pan, then add rice.  Toast rice in butter for 2-3 minutes on medium heat.  Add 1 cup of chicken stock, and stir until stock is absorbed.  Continue adding stock until it is all absorbed, or until the rice is completely cooked and creamy.  Add cream, lemon juice, zest, chives and parmesan.  Stir and serve immediately.  

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