Cod loin risotto
Risotto with spring onions, asparagus & red peppers with pan fried Cod loin. Shop our collection of frozen cod.
Ingredients
- 4 140 -170g Seafresh Cod Loins
- 2 cloves garlic
- 3 each Chopped Shallots
- 35 grams Butter
- 250 grams Risotto Rice
- 130 grams Asparagus
- 4-5 each Spring Onions
- 1 each Red Pepper
- 250 cl White wine
- 1 litre Vegetable Stock
- Seasoning
- Fresh Coriander
- 1 tbspn olive oil
- 35 grams Butter
Servings: people
Instructions
- Slowly cook the chopped shallots and crushed garlic in butter for 7-8 minutes taking care not. to colour them.
- Add the Rice and butter and cook for a further 3-4 minutes on a low heat.
- Add the white wine. Cook on a higher heat until the wine has been absorbed.
- Now add the vegetable stock a cup full or ladle full at at time. Let the rice absorb the stock each time before adding the next lot.
- When you've added the last cup of stock add the chopped asparagus and the chopped spring onions. Cook for 5 mins. (keep the tips of the asparagus to one side)
- Add seasoning
- Now add the asparagus tips and the chopped red peppers. Cook for a further 5 minutes. Then add the chopped coriander before serving.
- Pan fry the cod loins in oil and butter for 5 mins . Medium to hot heat let the butter brown and baste the Cod with the butter.
- The risotto should now be ready to serve.
- Serve a generous portion of the cooked risotto onto a plate and place the cod loin on top. Garnish with fresh coriander and enjoy!
