Gremolata crusted halibut on beetroot risotto recipe

• 2 portions halibut fillet
• 1 handful fresh breadcrumbs
• 1 tsp chopped parsley
• 0.5 clove of garlic, crushed
• 0.5 small lemon, grated zest only
• 2 precooked beetroot, diced
• 150 g (5.3oz) arborio rice
• 350 ml (12.3fl oz) chicken stock
• 1 large shallot, diced
• 1 clove garlic, chopped
• 1 rasher smoked bacon, diced
• 40 g (1.4oz) peas
• 50 ml (1.8fl oz) white wine

1. To make the risotto, sweat the shallot and garlic, along with the bacon, in a little oil for 2 minutes, add the rice and cook gently for 1 minute.
2. Add the white wine and reduce over a high heat, next begin to add the hot stock a ladle at a time to the rice, stirring continuously and allowing the rice to absorb the stock after each addition.
3. When the rice is just cooked (al dente) add the peas and beetroot to warm through.
4. Finish the risotto with a few knobs of butter and scatter some grated parmesan on top.
5. To make the gremolata, just mix together all the ingredients.
6. To prepare the halibut fillets, grill them through on both sides.
7. This should take approximately 10 minutes, but as sizes vary, make sure yours is cooked thoroughly.
8. When these are ready, sprinkle them with gremolata.
9. Drizzle a little olive oil on top and place under the grill until the topping is golden.
10. Serve with the risotto and some salad leaves on the side.

breadcrumbs, parsley, garlic, lemon, beetroot, arborio rice, chicken stock, shallot, clove garlic, rasher smoked bacon, peas, white wine

Taken from www.lovefood.com/guide/recipes/46105/gremolata-crusted-halibut-on-beetroot-risotto-recipe (may not work)