Roasted Monkfish with Chorizo and Asparagus Risotto

Roasted Monkfish with Chorizo and Asparagus Risotto
Fishboxer Clive Ramsay from Stirlingshire

It only takes a little bit of TLC to make a delicious risotto and this one provides the perfect backdrop for the meaty flavours of the monkfish.  Tasty and comforting food at its best.



  •  2 x 120g monkfish fillets
  •  50g chorizo (diced)
  •  1 onion (finely chopped)
  •  1 tbsp oil
  •  1 tbsp butter
  •  230g arborio rice
  •  940ml boiling chicken stock
  •  75g asparagus (cut into 1 inch pieces)
  •  Salt and pepper (to taste)


  1.  Preheat the oven to 180°C.
  2.  Heat half of the oil in a saucepan, add the onion and fry for 3 minutes.
  3.  Add the chorizo to the pan and continue to fry for approximately 2 minutes until the onion is soft and translucent.
  4.  Turn up the heat and add the arborio rice.
  5.  Mix well until coated with the oil, onion and chorizo and the rice is slightly translucent (approximately 1 minute).
  6.  Turn the heat down and add a ladleful of chicken stock at a time, allowing each ladleful to be absorbed before adding the next. Carry on adding the chicken stock until the rice is soft but with a slight bite.  If you run out of stock before the rice is cooked, add some boiling water.
  7.  Once the rice is cooked, add the asparagus pieces, place the lid on the saucepan and allow to rest.
  8.  Heat the remaining oil and butter in an ovenproof pan and add the seasoned monkfish fillets.
  9.  Fry the monkfish fillets for 2 minutes, then turn them over and place the pan in the oven for 5-7 minutes.
  10.  Take the monkfish fillets out of the oven and allow to rest for 5 minutes.
  11.  Serve the risotto with the monkfish fillets placed on top.