Risotto with Sea Bass and Fennel

Ingredients

• 8 cups fish stock
• 3 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1/3 cup yellow onion finely chopped
• 1 celery stalk finely chopped
• 1 garlic clove minced
• 3/4 pound sea bass fillet cut into 2-inch chunks
• 3 cups arborio rice
• 1 cup dry white wine at room temperature
• 1 fennel bulb small, trimmed and thinly sliced
• fronds reserved for garnish, optional
• freshly ground pepper
• salt

Nutrition

• Calories : 610 calories
• Carbohydrate : 85 grams
• Cholesterol : 40 milligrams
• Fat : 16 grams
• Fiber : 5 grams
• Protein : 25 grams
• SaturatedFat : 5 grams
• Sodium : 1230 milligrams
• Sugar : 1 grams