- Serves: 2
- Cook Time: 1 hour 10 minutes
- Prep Time: 25 minutes
- Effort: medium
- 75 g butter
- 2 shallots, finely chopped
- handful of thyme
- 225 g arborio risotto rice
- 100 ml dry white wine
- 750 ml chicken stock
- salt, and freshly ground pepper
- 125 g goats' cheese, broken up into pieces
- 60 g parmesan, grated
- splash of cream
- 2 monkfish tail portions, each 200g
- flour, for coating
- sprig thyme
- lemon wedges, to serve
For the roasted beetroot:
- 3 medium-sized raw beetroot
- olive oil
1. Preheat the oven to 200C/180C fan/gas 6.
2. First roast the beetroot. Sprinkle the beetroots with salt and a little olive oil, wrap in kitchen foil and place in a roasting tray. Roast in the oven for 40 minutes. Peel and chop.
3. Heat 25g butter in a heavy-based saucepan. Add in the shallots and thyme and fry gently, stirring often, for 5 minutes.
4. Add the rice and stir until it becomes translucent. Next, add the wine and keep stirring until the liquid has reduced.
5. Add in a ladleful of stock and cook, stirring regularly until the stock is completely absorbed. Keep adding in the stock, a ladleful at a time, and stirring.
6. After approximately 10-12 minutes, when the rice is almost cooked, add in the roasted beetroot. Season with salt and freshly ground pepper.
7. Continue to cook the risotto with the stock until the rice is cooked through. Mix in the goats' cheese and Parmesan and add the cream.
8. Meanwhile, preheat the oven to 200°C/gas 6.
9. Season the monkfish with salt and freshly ground pepper and dust with flour.
10. Heat the remaining butter in an oven-proof, heavy-based frying pan until it starts to foam. Add in the monkfish and fry on all sides. Add a sprig of thyme and fry briefly.
11. Transfer the monkfish in the pan to the oven and bake for 3-4 minutes.
12. To serve, place a portion of the risotto each in two serving plates. Slice each monkfish portion in two and place on top. Garnish with thyme and a wedge of lemon and serve at once.
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