This was the easiest part of an overall easy dinner. Bake the fish in a 350 oven on a foil wrapped baking sheet after brushing melted dill butter on both sides. Flip ’em over part way through, took less than ten minutes.
The risotto took the longest, you’ll want to start it first. Butter and olive oil in a pan, add the rice and stir until it wants to brown, then pour in some white wine. Cook and stir as it absorbs, then add chicken stock a bit at a time, stir, add more stock, add the mushrooms (these came out of a can). Pretty soon you can cover and let the rice soak up the remaining stock, turn the heat way down or off.
The veggies were a tad more involved. Start with olive oil in a large pan, the zest of a lemon, some diced onions and minced garlic and heat them until the aroma comes out, add the veggies and stir about, maybe add some more oil. When they get good and hot add a half cup of chicken stock and cover, turn the heat down to medium. In about five minutes or when they are done enough for you, remove the veggies to a serving dish and add some butter to the hot pan, stir in the juice of a lemon and some chopped fresh parsley. When it is cooked down a bit pour the lemon butter over the veggies in the dish.