Roasted Monkfish with Chorizo and Asparagus Risotto
Fishboxer
Clive Ramsay from
Stirlingshire
It only takes a little bit of TLC to make a delicious risotto and this one provides the perfect backdrop for the meaty flavours of the monkfish. Tasty and comforting food at its best.
Ingredients
- 2 x 120g monkfish fillets
- 50g chorizo (diced)
- 1 onion (finely chopped)
- 1 tbsp oil
- 1 tbsp butter
- 230g arborio rice
- 940ml boiling chicken stock
- 75g asparagus (cut into 1 inch pieces)
- Salt and pepper (to taste)
Method
- Preheat the oven to 180°C.
- Heat half of the oil in a saucepan, add the onion and fry for 3 minutes.
- Add the chorizo to the pan and continue to fry for approximately 2 minutes until the onion is soft and translucent.
- Turn up the heat and add the arborio rice.
- Mix well until coated with the oil, onion and chorizo and the rice is slightly translucent (approximately 1 minute).
- Turn the heat down and add a ladleful of chicken stock at a time, allowing each ladleful to be absorbed before adding the next. Carry on adding the chicken stock until the rice is soft but with a slight bite. If you run out of stock before the rice is cooked, add some boiling water.
- Once the rice is cooked, add the asparagus pieces, place the lid on the saucepan and allow to rest.
- Heat the remaining oil and butter in an ovenproof pan and add the seasoned monkfish fillets.
- Fry the monkfish fillets for 2 minutes, then turn them over and place the pan in the oven for 5-7 minutes.
- Take the monkfish fillets out of the oven and allow to rest for 5 minutes.
- Serve the risotto with the monkfish fillets placed on top.
