Add white wine and simmer on low heat until rice absorbed all the liquid. Gradually add stock 1/2 cup at a time, stirring continuously, cook for 15-20 Minutes until the liquid is absorbed and the rice is al dente.
Add cream cheese, lemon zest, lemon juice and season with salt & pepper to taste. Cover risotto and set aside until ready to serve.
Prepare Gremolata. Finely chop parsley, add minced garlic, lemon zest, lemon juice, olive oil and stir to combine. Season with salt & pepper to your taste and set aside.
For the halibut, season fish with salt & pepper from both sides. Add some olive oil to a hot pan and lay down each portion of fish skin down in the pan and sear for 3-5 Minutes. Once the fish is golden brown, turn over and add a knob of butter to the pan. Cook for 3-5 Minutes until the fish looks golden brown on both sides but still white-ish in the middle.
When ready to serve, 'loosen' risotto by adding another 1/2 cup of water or stock and stir. Plate up risotto, place halibut on top with skin up. Top fish with gremolata and garnish with seasonal greens or lemon zest... or both.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.