Seared Arctic Char & Mushroom Risotto with Wild Garlic Pesto

Allergens

Nuts (almonds)

Ingredients

• 4 (6 oz) Arctic Char fillets 2 cups Arborio rice 5 cups vegetable or fish stock 1 lb mixed wild mushrooms 2 cups chopped fresh spinach 1/2 cup wild garlic leaves 1/2 cup almonds 1/4 cup extra virgin olive oil 1/4 cup nutritional yeast Salt and pepper to taste Fresh lemon juice

Instructions

1. Prepare the wild garlic pesto by blending together wild garlic leaves, almonds, olive oil, nutritional yeast, salt, and pepper in a food processor until smooth. Set aside. Heat a large skillet over medium heat, add 1 tbsp of olive oil and sear Arctic char fillets for 4 5 minutes per side or until cooked through. Remove from pan and set aside. In another pan, sauté mixed mushrooms in 2 tbsp of olive oil until tender and golden brown. Set aside. Prepare the mushroom risotto by heating vegetable or fish stock in a saucepan over medium heat. Gradually add arborio rice to the simmering stock, stirring continuously until it thickens and becomes creamy. Fold in sautéed mushrooms and spinach, cooking until spinach wilts. Season with salt and pepper to taste. To plate, spoon risotto onto the center of each dish, creating a nest like shape. Place seared Arctic char fillet on top of the risotto. Drizzle with fresh lemon juice and wild garlic pesto, garnishing with additional wild mushrooms if desired.

Chef’s Insight

To achieve the perfect texture, ensure the rice is fully cooked but still has a slight bite to it.

Notes

Adjust salt and pepper according to personal taste.