This is a delicious and sophisticated dish I came up with. I made this through the week but I think it is very appropriate for a special occasion or a nice Sunday dinner. I have been using fennel a lot these days- raw and roasted. I decided to roast it and cut it up and use it in a risotto- why not, I thought… I also roasted some other aromatic like garlic and shallot. All these ingredients gave the risotto and lovely sweet, nutty flavor.

I bought one of my husband’s favorite fish- Chilean sea bass and marinated it in a miso mixture and simply sautéed it. I also tossed baby arugula with olive oil and lemon juice.

The combination of the risotto and fish with the arugula was unusually delicious… try this dish when you want to impress your family…
read more …