30 minutes
Serves 5
Ingredients:
Lemon Asparagus Risotto
2 Tbsp. olive oil
2 cups arborio rice (Any short grain white rice will work.)
2 tsp. salt
2 tsp. black pepper
3 Tbsp. lemon juice
5 cups water
1 cup fresh asparagus tips
Red Snapper
1 1/2 pounds Red Snapper fillets (Rockfish will work too.)
3 Tbsp. olive oil
1 Tbsp. minced garlic
Salt and pepper to taste
Make Dinner:
Begin making the risotto as it has a longer cooking time. Heat olive oil in a large skillet over medium high heat. Add rice and sauté for 5 minutes until rice begins to turn slightly golden brown. Add salt, pepper, lemon juice and 1 cup of water. Mix well and bring just to a boil. Reduce heat to medium and simmer rice, stirring frequently, until liquid is absorbed. Add another cup of water and continue to simmer and stir until liquid is absorbed. Continue the same cooking method with the next 2 cups of water, stirring very often. Add the last cup of water and asparagus tips. Continue to simmer another 5 minutes until liquid is absorbed and rice is soft and fluffy.
While rice is cooking, heat oil for fish in a large non-stick skillet and heat over medium high heat for several minutes. Add garlic and sauté for 1 minute. Lower heat to medium low and place fish in pan. Pan fry fish in garlic and oil for 5 minutes per side or until golden brown. Add salt and pepper to taste. Serve on a bed of Lemon Asparagus Risotto.