This Monkfish and Asparagus Risotto is the perfect dish in full spring. The delicate flavour of the Monkfish is elevated by a lemon thyme butter. The asparagus really takes centre stage with the monkfish. The monkfish is a beastly fish but the tail is a more elegant affair and thankfully doesn’t have any bones.
First, here is the list of the different ingredients you will need to prepare the Monkfish and Asparagus Risotto that serves 4
- 8 Asparagus spears
- 800 ml or 1 1/2 cups vegetable stock
- 2 shallots, finely diced
- 25 ml or 2 small Tbsp olive oil
- 50 g or 2 oz unsalted butter
- 250 g or 1 cup “Carnaroli” or “Gallo” Risotto
- 4 small or 2 large Monkfish fillets, about 600 g or 2 1/2 cups total
- 30 g or 2 Tbsp grated parmigiano reggiano
- Lemon thyme Butter: Mix 75g unsalted softened butter, a small handful chopped thyme and 1/2 lemon zest
Now, here are the different steps you will need to follow to prepare the Monkfish and Asparagus Risotto with 20 minutes preparation and 35 minutes cooking time
Preheat the oven to 180°C or 150°F. To prepare the asparagus, cut off the inch at the tip and finely slice the middle section. into discs. Set both aside. Put the woody ends in a pan with the vegetable stock, bring to the boil, then keep warm over a low heat.
In a wide, heavy-based pan, season and sweat the shallots in the oil and half of the butter. When they are translucent, add the rice and continue to stir for 2 minutes. Add the asparagus tips and sliced middles.
Remove and discard the woody asparagus ends from the stock with a slotted spoon. then, slowly start adding the stock, one ladleful at a time, to the rice. Stir and allow the rice to absorb the liquid before adding another ladleful. Repeat until the rice is cooked. It will take about 15 to 18 minutes.
Meanwhile, season the monkfish tails and place on a baking tray. Bake for 12 to 15 minutes, placing some slices of the Lemon thyme butter on top 3 minutes before you remove them from the oven.