Monkfish and truffle risotto with peppers and broccoli purée

Baked monkfish with truffle risotto made with my home made fish stock.  I've never really had truffle before, this was one brought back from Brussels by my wife and the risotto was finished off with truffle butter. I use yellow and orange peppers, grilling the skin to burnt and blistered then putting them in a bowl covered with cling film to cool, before removing the skins. I also added some caramelised onions and salsify to the centre of the broccoli purée (but that picture didn't come out well).