Seared Chilean Sea Bass With Shallot-Tomato-Broccoli Risotto

• 2 (7 ounce) sea bass
• 1/2 tomatoes, diced, seeded and skinned
• 1/4 head broccoli, blanched and diced fine
• 4 whole shallots, pre-roasted at 400 degrees for 15-20 minutes
• 1 cup arborio rice
• 1/2 ounce butter
• 1/4 cup onion, finely diced
• all-purpose flour
• 1 ounce olive oil
• 3 ounces heavy cream
• 2 ounces grated parmesan cheese
• salt
• pepper

1. In a small pan, melt butter over medium heat and saute onion until tender.
2. Add rice and stir.
3. Add water, stir and bring to boil.
4. Reduce heat; simmer 20-25 minutes uncovered, stirring frequently, until rice is tender.
5. Add cream and Parmesan.
6. Season with salt and pepper to taste.
7. Gently fold in shallots, tomatoes and broccoli.
8. Set rice aside.
9. Season both sides of sea bass with salt and pepper.
10. Dredge lightly in flour.
11. Put olive oil in saute pan over medium heat; sear both sides until golden brown.
12. Place fish in 400 degree oven for 10-15 minutes or until desired doneness.
13. Place risotto on plate and top with sea bass.

bass, tomatoes, head broccoli, shallots, arborio rice, butter, onion, flour, olive oil, heavy cream, parmesan cheese, salt, pepper

Taken from www.food.com/recipe/seared-chilean-sea-bass-with-shallot-tomato-broccoli-risotto-27780 (may not work)