- For the Risotto:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/3 leek stalk, minced
- 2 tablespoons butter, unsalted
- 1 cup arborio rice
- 1/4 cup
- 4 cups vegetable stock
- 1/4 cup parmigiana Reggiano
- 1/4 cup pistachios, roasted, unsalted, chopped
- 1/2 cup
- Salt and pepper, to taste
- For the Swordfish:
- 2 swordfish steak, 1lb each, ½ inch thick
- 2 tablespoons lemon juice, fresh
- 1 teaspoon oregano
- 1 tablespoon sage
- 1/4 cup olive oil
- 2 tablespoons sea salt
- Black pepper, to taste
- 1/2 cup vegetable stock
- 1 tablespoon butter, unsalted
For the Risotto:
In large saucepan on medium heat, add 2 tablespoons of olive oil. When hot, add garlic and leeks and cook until soften. Add half of the butter and all of the rice and continue to cook on medium for a minute or so.
Continue on medium heat, add cranberry juice and stir gently to allow rice to absorb juice. Once juice is absorbed, add stock ½ cup at a time – only when the prior stock addition has been absorbed. Continue stirring until all liquid has been absorbed. Process should take about 20-25 minutes.
With the heat off, stir in cheese, remaining butter, pistachios, Ocean Spray® Craisins® Dried Cranberries and season with salt and pepper. Serve immediately.
For the Swordfish:
Preheat a grill or skillet to medium-high heat.
In a small bowl, mix the lemon juice, oregano, and sage.
Grease grill or skillet with olive oil spray. Season the swordfish with salt and pepper over high heat until cooked through, roughly 5-8 minutes per side, let rest for 5 minutes.
Deglaze the skillet or in a skillet, add the vegetable stock and lemon juice, reduce a few minutes on medium-low heat. Once reduced, cut the heat and swirl in the butter.
Once the fish is rested, ladle hot lemon sauce over fish and risotto.