Ok. This takes a bit of prep work but its worth it.

Firstly parcook your risoto
I Used two cups of arborio rice
4 c water
2 T butter
Half a yelow onion diced.
Sweat the onion in butter untill it is translucent. Add the rice and toast breafly. Add half of the water and cook while stirring very often until almost all the liquid is gone. Then add the other half of the water and do the same as before. Once its done spread it onto a pan and chill thoroughly. This makes way more than needed but its a blank risoto so all you need to do is add whatever you want to make anything else.

Pepperonata
1 each red, yellow, and green bell pepper
half yellow onion
2 cloces garlic crushed
1/4 c red wine vin
Kosher salt to taste
Black pepper to taste
Pinch of crushed red

Large dice peppers and onions put in a pot and add red wine , salt, pepper, and crushed red. Cook on medlow heat for about half an hour or until peppers are soft.

Seabass
2 8oz pieces of fish
Kosher salt
Black pepper
All perpose flour seasoned with cayenne, pepper, slt, garlic powder, and onion powder.

Sprinkle fish with s+p and dust with seasoned flour. Heat skillet with 2 T veg oil and sear fish until golden brown on all sides. Finnish in oven at 450 for about 5 mins or until 120+ degrees in the center.

Jap and lime risoto

1 med jap small diced seeds and membrane removed
2 cloves garlic minced
S+P to taste
1 lime zested
9oz chicken stock
About a cup of par cooked rice
3 T butter
Sm handful of parmesan cheese

Toast lime zest, jap, garlic, s+p. Add chicken stock and rice. Cook stirring often until almost all liquid is absorbed. Turn off heat and add 3T butter and a small handful of grated parm. Stir until butter is melted and risoto is creamy.

Plate and enjoy. Garnish with a lime wheel and chopped cilantro.