Halibut & Risotto….Guest Chef edition!

halibut risotto

We had an amazing low key weekend in the city, consisting of home cooked meals and a very pleasant (however slightly crazy, newly climbing & crawling) baby. Sometimes weekends with no plans are the absolutely best. Saturday night we were invited over for dinner at our friends Katie and Sean’s place, who recently moved across the street. They are expecting a little one in September, and we are so excited for them (and for Char to have a permanent play date).  It’s much easier to throw a sleeping baby over your shoulder for a 1 minute walk home across the street, than to attempt to take a sleepy baby out to a real restaurant at night, dealing with cabs, etc. Needless to say,  I see this dinner sitch working out very nicely and often, in our very near future.

The recipe below features the AMAZING dish Sean cooked up for us, which was inspired by Plated. In case you haven’t heard of Plated, it’s this awesome delivery service that allows you to choose from chef-designed recipes and get precisely measured ingredients delivered to your door each week. We haven’t tried it yet, but I definitely see the appeal, and think especially with a newborn, a service like this would really come in handy. I mean, look at this picture above….doesn’t this look like something a restaurant would serve you? Sean…. you are hired!

PS We have actually never tried to cook Risotto ourselves, because I have been overly intimidated by it. However, after watching Sean do it this past weekend, all while being reminded how delicious it is, I have a feeling we will be attempting it in the near future.

halibut risotto2

Pan Seared Halibut over Risotto w/ Roasted Carrots: serves 2


  • 1 garlic clove; chopped
  • 1 sliced lemon
  • 3/4 lb of halibut
  • 2 table spoon of dill; finely diced
  • 1 bunch of leeks; chopped
  • 1 bunch of small carrots; halved lengthwise
  • 1/2 cup of white wine
  • 1/4 cup of pecorino cheese
  • 1/2 cup or arborio rice
  • 1/2 stick of butter
  • 4 cups of vegetable stock
  • 1/3 cup of olive oil
  • 2 table spoons of kosher sale & pepper
  • 2 table spoons of flour

*feel free to use more or less butter, depending on your liking- we tend to use less butter and more olive oil to make up for the difference when cooking


  1. In a ziploc bag add garlic, juice from 1/2 lemon, 2 table spoons of olive oil, and Halibut. Let marinate in refrigerator for 15-20 minutes.
  2. Pre-heat the oven to 425F.
  3. Bring 3 cups of vegetable stock to a boil, then reduce to a simmer.
  4. Toss washed carrots in a bowl with olive oil, salt & pepper, and a pinch of nutmeg & cumin. Roast in the oven for 20 minutes, or until roasted. Toss with lemon juice and dill once cooked.
  5. While carrots roast, melt butter and 2 table spoons of olive oil in sauce pot. Once butter is completely melted, add leeks and saute until soft (about five minutes). Stir in rice, and continue to stir frequently, for a total of 3 minutes. Stir in white wine until mostly absorbed, another 1-2 minutes.
  6. Add vegetable stock from above to the rice pot and bring the mixture to a boil. Reduce to simmer on low for 20 minutes, or until rice is tender.
  7. Remove pot from heat and stir in pecorino cheese, while seasoning with salt & pepper to your liking.
  8. Remove Halibut from marinade, and sprinkle generously with salt & pepper. Dust lightly with flour.
  9. Heat 1 table spoon of butter in frying pan on medium heat. Add Halibut and sear until golden on each side (about 5 minutes on each side). Try to only flip the fish once, to avoid breaking.

Below is a little description of what my day looks like lately…chasing her back and forth from one side of the room, to the next. Needless to say, I started scrambling for rugs, so improvised with the yoga mat.


Those thighs …….