---
title: "Chilean Sea Bass & Green Goddess Risotto"
source: {name: "HelloFresh", url: "https://www.hellofresh.com/recipes/chilean-sea-bass-and-green-goddess-risotto-68d655c99ed4d6794189f4c0"}
servings: 2
prep time: "10 minutes"
cook time: "30 minutes"
time required: "40 minutes"
difficulty: Medium
allergens:
  - Fish
tags:
  - Seafood
  - Italian
  - Dinner
  - Comfort Food
  - Weeknight
rating: 4.5
rating_count: 369
source_chef: Christina Boateng
review_highlights:
  - theme: Flavor
    text: Fresh buttery sea bass pairs well with smoky-sweet charred corn and asparagus
  - theme: Ease of prep
    text: Risotto requires patience but yields creamy consistent results
image: "data/recipes/chilean-sea-bass-green-goddess-risotto.jpg"
---
In a #medium pot{}, bring 5 cups water to a boil, then reduce to a low simmer. Stir in @veggie stock concentrate{1%unit}. Wash and dry all produce.

Heat a drizzle of @cooking oil{2%tbsp} in a #medium pan{} over medium-high heat. Add @asparagus{1%bunch} and cook, stirring occasionally, until beginning to char ~{1%minute}. Transfer to a plate and set aside.

Heat a drizzle of oil in a #large pan{} over medium-high heat. Add @arborio rice{1%cup} and minced @garlic{2%cloves}; cook, stirring, until garlic is fragrant and rice is translucent ~{45%seconds}. Season with @salt{1%tsp} and @black pepper{1%tsp}. Gradually add the hot water ½ cup at a time, stirring frequently and allowing each addition to be absorbed before adding more ~{15%minutes}.

When risotto has ~{10%minutes} left, pat @chilean sea bass{2%fillets} dry with paper towels; season with salt and pepper.

Heat a drizzle of oil in a clean #large pan{} over medium-high heat. Cook sea bass until golden and cooked through ~{4%minutes} per side. Transfer to a plate and cover to keep warm.

Turn off heat under pan with risotto. Stir in @corn kernels{1%cup}, charred asparagus, halved @heirloom grape tomatoes{½%cup}, @green goddess dressing{2%tbsp}, and half the @lemon{1%unit} zest; season with salt and pepper. Divide risotto between shallow bowls, top with sea bass, and garnish with chopped @chives{1%tbsp} and remaining lemon zest. Serve with lemon wedges on the side.