Grilled Swordfish with Instant Pot Lemon Risotto

Swordfish is probably one of my favorite seafood dishes. It only takes 6 minutes to make and is full of flavor. Paired with a creamy risotto it is the perfect spring dish. I top this dish with a garlic lemon wine sauce to tie it all together!

I love cooking a dish to knock people's socks off! You tell your family that you are cooking this for dinner, and they will think it is straight out of a 5-star restaurant. Then you tell them it only takes 20 minutes to make and they won't believe it! This is definitely a dish to impress. Risotto is traditionally viewed as a labor intensive, difficult dish, but when you cook it in the Instant Pot it is instantly easy. The pot takes all of the work out of risotto by infusing the stock quickly into the rice instead of spending an hour constantly stirring it.

Try out this recipe and let me know what you think below!

---

Grilled Swordfish with Lemon Risotto

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Yield: 4 Servings

Ingredients

• 2 cloves Minced Garlic

• 1 cup Arborio Rice

• 4 cups Chicken or Seafood Stock

• 1 Lemon (juiced)

• 1/2 cup Parmesan (grated)

• 1 stick of Butter

• Salt & Pepper to Taste

• 2 Swordfish Steaks

• Olive Oil

• 1/3 cup White Wine

• 2 Tbsp Fresh Chopped Parsley

Instructions

Put one clove of garlic in the instant pot with some olive oil. Saute for 3 minutes until fragrant. Add the arborio rice and cook for two minutes until slightly toasted on the outside. Add the chicken stock, lock the lid into place and cook on high pressure for 6 minutes.

While the risotto cooks, start the grill on medium high heat, about 450 degrees. Season both sides of swordfish with olive oil, salt, pepper and juice of half a lemon.

Start the sauce by cooking two tbsp of butter with one clove of garlic on medium heat until butter just starts to brown and garlic is fragrant. Add wine stirring occasionally until bubbling. Once the sauce is bubbling, reduce to medium heat add the juice of half a lemon, parsley and salt & pepper to taste. Finish the sauce with 2 tbsp of butter and stir until melted.

Once the wine is in the sauce, start the swordfish. Cook 3 minutes per side. Do not open the grill before flipping the swordfish! You want to keep all of that heat inside the grill.

When the risotto is finished cooking, quick release the pressure and remove the lid. Stir in salt, pepper, Parmesan and the remaining butter.

Serve the swordfish on top of the risotto, drizzled in sauce and enjoy! If you loved this recipe, subscribe down below for more.

---

No nutritional information is available at this time.