Lemon Pepper Sole and Creamy Asparagus Parmesan Risotto

1. Preheat oven to 450F and line a baking sheet with parchment paper.
2. Place High Liner Lemon Pepper Sole Fillets on sheet and bake for ~20 mins flipping at the 10 min mark for even cooking. *For added crispiness; broil on high for ~2 mins.
3. While the fillets bake; in a medium saucepan bring stock to a boil and add asparagus (to blanch) in the stock for ~2-3 mins.
4. Use a slotted spoon to remove the asparagus and set aside. Reduce stock to a simmer.
5. Bring a separate pan/skillet to medium heat and melt 1 Tbsp of butter with 1 Tbsp of olive oil.
6. When melted; add shallots and stir until soft for ~4 mins. Add arborio rice and coat in the butter, olive oil and shallot mixture. The idea is to “toast” the rice for ~4 mins.
7. Add wine and simmer until most of it evaporates. Remove ½ cup of the simmering broth and add it to the pan with the rice.
8. Stir nonstop until broth is completely absorbed; ~3 mins. Add another ½ cup of broth and repeat. The trick is to let each broth addition absorb, before adding the next one. The process takes ~25 mins.
9. Remove from heat and mix in the asparagus, the remaining butter, grated parmesan, and sea salt and pepper, to taste.
10. Enjoy it warm with the sole fillets and grate a pinch of lemon zest & Parm over the risotto. Enjoy!