Chilean Sea Bass & Green Goddess Risotto

🥘 Ingredients

• arborio rice
  1.5 c
• asparagus
  24 oz
• aspectrum
• black pepper
• chilean sea bass
  20 unit
• chives
  ½ oz, ½ oz
• cooking oil
  4 tsp
• corn
  4 unit
• garlic
  6 clove
• green goddess dressing
  4 unit
• heirloom grape tomatoes
  8 unit
• lemon
  2 unit
• pepper
• salt
• tomatoes
• veggie stock concentrate
  6 unit
• water
  6 c, ½ cup

🍳 Cookware

• medium pot
• medium pan
• large pan

1. 

   1

   In a medium pot (large for 4 servings), bring water and veggie stock concentrate to a boil, then reduce to a low simmer. Wash and dry all produce. Trim and discard woody ends from aspectrum ; actually trim and discard woody ends from asparagus ; cut into 2-inch pieces. Drain corn and thoroughly pat dry with paper towels. Peel and mince or grate garlic . Halve heirloom grape tomatoes . Zest and quarter lemon . Finely chop chives .

   water: 5 c, veggie stock concentrate: 6 unit, aspectrum, asparagus: 12 oz, corn: 2 unit, garlic: 6 clove, heirloom grape tomatoes: 8 unit, lemon: 2 unit, chives: ½ oz
2. 

   2

   Heat cooking oil in a medium pan over medium-high heat. Add asparagus and cook until beginning to char, 1-2 minutes. Add corn and season with salt and black pepper . Cook until corn is charred and asparagus is tender, 2-4 minutes more. Turn off heat; transfer veggies to a plate. Wipe out pan.

   cooking oil: 4 tsp, asparagus: 12 oz, corn: 2 unit, salt, black pepper
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Add arborio rice and garlic; cook until garlic is fragrant and rice is translucent, 30-60 seconds. Season with salt and pepper . Add water to pan; stir until liquid has mostly absorbed. Repeat with remaining water at a time, stirring frequently, until rice is al dente and mixture is creamy, ⏱️ 25-30 minutes . You may need more or less liquid depending on pan size.

   arborio rice: 1.5 c, salt, pepper, water: 1 c, water: ½ cup
4. 

   4

   When risotto has ⏱️ 10 minutes left, pat chilean sea bass dry with paper towels; season with salt and pepper . Heat a large drizzle of oil in the pan used for the veggies over medium-high heat. Cook the sea bass until golden brown and cooked through, ⏱️ 4 minutes per side. Lower the heat and cover pan if fish begins to brown too quickly.

   chilean sea bass: 20 unit, salt, pepper
5. 

   5

   Turn off heat under pan with risotto. Stir in corn and asparagus , tomatoes , green goddess dressing , and half the lemon zest; season with salt and pepper .

   corn, asparagus, tomatoes, green goddess dressing: 4 unit, salt, pepper
6. 

   6

   Divide risotto between shallow bowls. Top with sea bass. Garnish with chives and remaining lemon zest. Serve with lemon wedges on the side.

   chives: ½ oz