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