Vegetable Risotto with Grilled White Fish

1.Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Stir in the garlic and cook for another 30 seconds until fragrant.

2.Add the diced zucchini, eggplant, and asparagus. Sauté for 4-5 minutes until the vegetables are just tender. Remove half of the vegetables from the pan and set aside for garnishing later.

3.Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the grains are lightly toasted and well coated with oil.

4.Pour in the white wine (if using) and cook, stirring, until most of the liquid has evaporated. Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.

5.During the last 5 minutes of cooking, stir in the diced cooked beet and the reserved sautéed vegetables. Season with salt and pepper to taste.

6.Once the risotto is creamy and the rice is tender, remove from heat. Stir in the butter and Parmesan cheese (or nutritional yeast), mixing well. Cover and let rest for 2 minutes.

7.While the risotto is cooking, preheat a grill pan or nonstick skillet over medium-high heat. Pat the white fish fillets dry with paper towels, brush with the remaining 1 tablespoon olive oil, and season with salt, pepper, and lemon zest.

8.Grill the fish fillets for 2-3 minutes per side, or until just cooked through and opaque. Squeeze fresh lemon juice over the fillets just before removing from the grill.

9.To serve, spoon the vegetable risotto onto plates, top each portion with a grilled white fish fillet, and garnish with chopped parsley or basil. Add lemon wedges on the side for extra brightness.