Pan-Roasted Cod with Beet Risotto and Fennel-Citrus Salad

Begin by heating 2 cups of vegetable broth in a small saucepan until hot but not boiling. Keep warm on low heat.

Dice the pre-cooked beets into small cubes. Finely mince the shallot and garlic. Thinly slice the fennel bulb using a mandoline if available.

Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the minced shallot and cook for 2 minutes until translucent.

Add the arborio rice to the saucepan and stir for 1 minute to toast slightly. Add the minced garlic and cook for 30 seconds until fragrant.

Pour in 1/3 cup white wine and stir until almost completely absorbed.

Begin adding the warm broth 1/2 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more. This should take about 12 minutes total.

While the risotto cooks, pat the cod fillets dry with paper towels and season with salt and pepper on both sides.

Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the cod fillets and cook for 3-4 minutes on each side until golden and cooked through. Remove from heat and cover to keep warm.

For the salad, supreme the orange (cut segments free from membranes) over a bowl to catch juices. Zest and juice half the lemon into the same bowl.

Whisk 1 tsp honey, 1 tsp Dijon mustard, and remaining 1 tbsp vegetable broth into the citrus juices. Toss with the sliced fennel and orange segments. Season with salt and pepper.

When the risotto is almost done (rice is al dente), stir in the diced beets, 1 cup remaining broth, 2 tbsp butter, and 1/3 cup grated parmesan. The risotto should turn a vibrant pink color.

To serve, divide the beet risotto among four plates, place a cod fillet on top, and arrange the fennel-citrus salad alongside. Garnish with fresh dill and additional lemon zest if desired.