Fish and Pea Risotto
The fish and pea risotto from Spoonsparrow tastes great and is also easy for beginner cooks.
Ingredients
- 1.5 tbsp olive oil
- 300 g Arborio rice
- 800 ml hot vegetable broth
- 50 ml orange juice
- 300 g peas (frozen)
- Salt
- Pepper
- 125 ml Fish stock (glass)
- 400 g cod fillet
- 10 g basil (0.5 bunch)
- 30 g Parmesan (1 piece; 30% fat in the whole)
- 0.5 organic lemon (zest)
Instructions
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1.
Heat 1 tbsp oil in a pot. Add rice and sauté for 2 minutes over medium heat. Add a splash of broth and let it evaporate. Then pour in about 200 ml broth, stirring occasionally until absorbed. Continue adding broth in portions, cooking the rice for 15–20 minutes; about 5 minutes before the end stir in peas, add orange juice, and season with salt and pepper. The rice should still have a slight bite.
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2.
Meanwhile bring fish stock to a boil. Pat cod dry, cut into four equal pieces. Place on a pan lined with the remaining olive oil, season with salt and pepper, cover with stock and simmer for 6–8 minutes.
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3.
In the meantime wash, pat dry, and chop basil. Grate Parmesan. Mix lemon zest, basil, and Parmesan into the risotto. Serve the risotto on plates topped with the fish.
