Pan-Seared Halibut with Lemon-Herb Butter Sauce and Asparagus Risotto

Prep the Asparagus and Stock

1. Bring the vegetable stock to a gentle simmer in a medium saucepan, then lower the heat to keep it hot.
2. Snap the woody bottoms off the asparagus spears. Chop the tender green stalks into 2-centimeter pieces, keeping the tips intact.

Cook the Risotto

3. Heat 1 tablespoon of olive oil and 10g of butter in a wide saucepan over medium heat. Sauté the chopped shallot and half of the minced garlic until translucent, about 3 minutes.
4. Stir in the Arborio rice and cook for 2 minutes, ensuring the grains are well coated and slightly translucent at the edges.
5. Pour in the white wine, stirring continuously until the liquid has been completely absorbed.
6. Add a ladleful of the hot vegetable stock to the rice. Stir frequently until the liquid is absorbed before adding another ladleful. Continue this process for about 12 minutes.
7. Stir in the asparagus pieces with another ladle of stock. Continue cooking and stirring for 5 more minutes, until the rice is creamy and al dente, and the asparagus is tender.
8. Remove the pan from the heat. Stir in 20g of butter and the grated Parmigiano-Reggiano. Season to taste with salt and black pepper, then cover and set aside.

Sear the Halibut

9. Pat the halibut fillets thoroughly dry with paper towels and season both sides generously with salt and black pepper.
10. Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, carefully place the halibut in the pan.
11. Cook without moving for 3 to 4 minutes to build a beautiful, golden-brown crust. Gently flip the fillets over.
12. Immediately add the remaining 30g of butter and the rest of the minced garlic to the pan. As the butter melts and foams, tilt the pan slightly and spoon the hot butter over the fish continuously for another 2 to 3 minutes until the halibut is cooked through.

Finish the Sauce and Plate

13. Transfer the fish to a warm plate to rest. Turn the skillet heat to low, squeeze the juice of half the lemon into the pan juices, and toss in the chopped parsley and chives, stirring to combine.
14. Divide the creamy asparagus risotto between two warm plates. Top each portion with a seared halibut fillet, spoon the rich lemon-herb butter sauce over the fish, and garnish with a sprinkle of fresh lemon zest.