In a large saucepan melt 2 tablespoons butter over medium heat. When the foam subsides, add onion and garlic and cook until translucent. Add rice and stir for 2 to 3 minutes. Add wine and cook while stirring until wine is absorbed. Add 5 cups of warmed stock and stir until combined. Reduce heat to medium low, cover and lower heat to simmer for 15 minutes. Rice should be al dente. Add peas and 3/4 cup stock and stir in Parmesan. Cover the rice and remove from heat.

When ready to serve, remove lid from rice and stir in remaining stock, butter, lemon juice, zest, chive and parsley. Add salt and pepper if needed. Serve immediately.

Pre-heat oven to 400 degrees.

Cut pattypan and sunburst squash in half through the middle. Cut zucchini in half lengthwise. Place all in a stainless steel bowl and add oil, salt and pepper. Toss until well-coated. Spread evenly in a roasting pan and place in oven. Cook until al dente, about 15 to 20 minutes. Turn off oven and keep warm.

Wash and pat dry the halibut. Season with salt and pepper and hold in refrigerator.

Heat 4 tablespoons olive oil in a sauté pan until oil just begins to ripple. Add onion, peppers, garlic, and herbs. Cook over medium heat until onions are translucent. Deglaze the pan with the wine and scrape the bottom. Add olives, capers and stock and bring to a boil. Drop the heat to a simmer and reduce to one-third of volume. Set aside and keep warm.

Remove the halibut from the refrigerator and heat the remaining 2 tablespoons of oil and two tablespoons of butter over medium to high heat in a large sauté pan. When the oil starts to ripple, carefully add* the halibut. Cook the fish until browned, about 2 to 4 minutes per side until all fish is done. Set on a platter and keep warm. Bring the sauce back to heat for 2 minutes. Remove from flame and incorporate remaining room temperature butter. Adjust salt and pepper if needed.

Place sauce on each plate and a filet on top of the sauce. Garnish with a lemon twist. Serve with risotto and roasted vegetables on the side.