2 Sea Cuisine® Parmesan Crusted Tilapia fillets
4 cups chicken broth
2 tsp. extra virgin olive oil
1 tbsp. minced shallots
3/4 cup arborio rice
1/4 cup dry white wine
7 stalks trimmed, cooked, fresh asparagus,
cut in ¾-inch pieces (2/3 cup)
3 tbsp. grated Parmesan cheese
1½ tsp. chopped fresh basil
1 tsp. grated fresh lemon peel
Cook Parmesan Crusted Tilapia as directed on package. Meanwhile, in a covered medium saucepan, bring broth to a boil. Uncover. Reduce to a simmer.
In a medium heavy-bottom saucepan, heat oil over medium heat. Add shallots. Using a wooden spoon, cook and stir 2 minutes. Add rice. Stir 1 minute, coating each grain with oil. Add wine. Cook and stir until absorbed.
Add broth, 1/4 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/4 cup, reserving 1/4 cup to add at the end. Stir frequently to prevent sticking.
After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth and asparagus. Cook 30 seconds. Turn off heat. Stir in Parmesan cheese, basil, lemon peel. Serve cooked tilapia atop risotto. Serve with a garden salad and a crisp French Riesling. Serves 2.