Chilean Sea Bass & Green Goddess Risotto

🥘 Ingredients

• arborio rice
  1 c
• asparagus
  1 bunch
• black pepper
  1 tsp
• chilean sea bass
  2 fillets
• chives
  1 tbsp
• cooking oil
  2 tbsp
• corn kernels
  1 c
• garlic
  2 cloves
• green goddess dressing
  2 tbsp
• heirloom grape tomatoes
  ½ cup
• lemon
  1 unit
• salt
  1 tsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• medium pot
• medium pan
• large pan
• large pan

1. 

   1

   In a medium pot , bring 5 cups water to a boil, then reduce to a low simmer. Stir in veggie stock concentrate . Wash and dry all produce.

   veggie stock concentrate: 1 unit
2. 

   2

   Heat a drizzle of cooking oil in a medium pan over medium-high heat. Add asparagus and cook, stirring occasionally, until beginning to char ⏱️ 1 minute . Transfer to a plate and set aside.

   cooking oil: 2 tbsp, asparagus: 1 bunch
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Add arborio rice and minced garlic ; cook, stirring, until garlic is fragrant and rice is translucent ⏱️ 45 seconds . Season with salt and black pepper . Gradually add the hot water ½ cup at a time, stirring frequently and allowing each addition to be absorbed before adding more ⏱️ 15 minutes .

   arborio rice: 1 c, garlic: 2 cloves, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   When risotto has ⏱️ 10 minutes left, pat chilean sea bass dry with paper towels; season with salt and pepper.

   chilean sea bass: 2 fillets
5. 

   5

   Heat a drizzle of oil in a clean large pan over medium-high heat. Cook sea bass until golden and cooked through ⏱️ 4 minutes per side. Transfer to a plate and cover to keep warm.
6. 

   6

   Turn off heat under pan with risotto. Stir in corn kernels , charred asparagus, halved heirloom grape tomatoes , green goddess dressing , and half the lemon zest; season with salt and pepper. Divide risotto between shallow bowls, top with sea bass, and garnish with chopped chives and remaining lemon zest. Serve with lemon wedges on the side.

   corn kernels: 1 c, heirloom grape tomatoes: ½ cup, green goddess dressing: 2 tbsp, lemon: 1 unit, chives: 1 tbsp