Hog Snapper Risotto with Asparagus

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large pan over medium heat. Season the hog snapper fillets with salt and pepper, then cook them for about 3-4 minutes on each side until they are golden brown and cooked through. Remove from the pan and set aside.

2. 2

   In the same pan, add the remaining tablespoon of olive oil and the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.

3. 3

   Add the Arborio rice to the pan and stir to coat the grains with the oil and butter. Cook for about 2 minutes until the rice is slightly translucent.

4. 4

   Pour in the white wine and stir continuously until the wine is absorbed by the rice.

5. 5

   Begin adding the vegetable broth, one cup at a time, stirring frequently. Allow each cup of broth to be absorbed before adding the next. This process should take about 18-20 minutes.

6. 6

   When the rice is almost cooked, add the asparagus pieces to the pan and continue to cook until the asparagus is tender and the rice is creamy.

7. 7

   Stir in the grated Parmesan cheese and season with salt and pepper to taste.

8. 8

   Serve the risotto topped with the cooked hog snapper fillets. Enjoy your Hog Snapper Risotto with Asparagus!