swordfish-with-cranberry-leek-risotto
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Swordfish with Cranberry & Leek Risotto
recipe

Swordfish with Cranberry & Leek Risotto

Swordfish with Cranberry & Leek Risotto
  • Prep Time

    10 minutes
  • Serving Size

    About 2-3 servings

Ingredients

  • For the Risotto:
  • Olive oil2 tablespoons
  • Cloves garlic3
  • Leek stalk1/3
  • Butter2 tablespoons
  • Arborio rice1 cup
  • The Original Cranberry Juice Cocktail1/4 cup
  • Vegetable stock4 cups
  • Parmigiana reggiano1/4 cup
  • Pistachios1/4 cup
  • Craisins® Original Dried Cranberries1/2 cup
  • Salt and pepper
  • For the Swordfish:
  • Swordfish steak2
  • Lemon juice2 tablespoons
  • Oregano1 teaspoon
  • Sage1 tablespoon
  • Olive oil1/4 cup
  • Sea salt2 tablespoons
  • Black pepper
  • Vegetable stock1/2 cup
  • Butter1 tablespoon
  • Featured Product

    The Original Cranberry Juice Cocktail

  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries

Steps

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.