Leek risotto with lemon fish

Friday means happy hour at Mac's, so I wanted something fast and easy (cooking with wine--not in the food). This is ready in under 30 minutes.

Leek risotto with lemon fish
Flavors, by Donna Hay, pg 96

3 leeks, thinly sliced
5 cups or so of vegetable broth
*1 cup white wine
2 T olive oil
1 cup Arborio rice
½ cup parmesan cheese, shredded
2 T lemon juice
cracked black pepper

Lemon fish:
2 T lemon rind, shredded
2 T flat leaf parsley, chopped
4 firm white fish fillets
2 T lemon juice

For the risotto: Heat the broth until simmering in a separate pan. Thinly slice the leeks and break into rings, heat the oil in a large skillet. Sauté the leeks for about 5 minutes, add the wine and the rice, sauté for 1 minute or until wine is absorbed. Add the broth, one ladle at a time until absorbed. Start the timer when the first ladle of broth is added. Cook for 18-22 minutes. Save one ladle of broth to add later.

For the fish: toward the end of the cooking cycle for the risotto, heat 1 T olive oil in a skillet , add the parlsey and lemon rind, sauté. Add the fish and cook for 2 minutes on each side. Add the lemon juice. Season with sea salt

When the risotto is finished, add the parmesan, black pepper, lemon juice and remaining ladle of broth. It should be a little soupy, not too soupy.

Serve in bowls with the fish on top.

How I did it: I used Mahi Mahi, skipped the pepper in the risotto, added wine to the risotto. The technique for the risotto (used here) is the one I learned years ago from Cooking up an Italian life, and it has served me well for all sorts of risotto. Tried and true and pretty easy.