Making sea bass with Moroccan salsa for Saturday party. Recipe is on epicurious, but to summarize it's roasted fish with a great salsa with olives, tomatoes, mint, yellow rasins, roasted red peppers, orange zest, etc.
Here's the question. I want to serve risotto with this but cannot decide what would go. Lemon, or saffron, or butternut squash or something else.
Any suggestions appreciated.
The rest of the dinner is a salad with fennel and blood oranges if I can find them and an apple-fig crisp for dessert.